Description
This hearty Sourdough Stuffing Recipe features crispy toasted sourdough bread cubes combined with sautéed vegetables and fresh herbs, baked to golden perfection. It's a flavorful and comforting side dish perfect for holiday meals or anytime you crave a savory stuffing with a vegan twist.
Ingredients
Scale
Bread
- 1 loaf sourdough, about 12 cups loosely packed
Vegetables and Herbs
- 4 Tablespoons vegan butter, regular butter works too
- 1 yellow onion, peeled and chopped
- 3 cloves garlic, minced
- 1 cup celery, chopped
- 8 oz package baby bella mushrooms, chopped
- 3 Tablespoons fresh sage leaves, chopped
- 2 Tablespoons fresh rosemary, chopped
- 2 Tablespoons fresh thyme, chopped
- ¼ cup fresh parsley, chopped
Seasonings and Liquid
- ½ teaspoon sea salt, plus more to taste
- ½ teaspoons ground pepper, plus more to taste
- 3 cups vegetable broth
Instructions
- Preheat Oven: Preheat your oven to 350°F and line two baking sheets with parchment paper to prepare for toasting the bread cubes.
- Toast Bread Cubes: Cut the sourdough bread into 1-inch cubes and spread them evenly on the lined baking sheets. Bake for 25 minutes until the bread is completely dry, crisp, and golden brown. Remove from oven and transfer to a large bowl to cool.
- Sauté Aromatics: While the bread is baking, heat the vegan butter in a large skillet over medium heat. Add the chopped onion, minced garlic, and celery, cooking for 7 minutes until the onion becomes fragrant and translucent.
- Cook Mushrooms: Add the chopped baby bella mushrooms to the skillet and continue cooking for 8 minutes. The mushrooms should brown and the liquid should evaporate.
- Add Herbs and Seasoning: Stir in the fresh sage, thyme, rosemary, parsley, sea salt, and ground pepper. Sauté everything together for 1 minute to release the herbs' flavors.
- Add Broth: Pour in the 3 cups of vegetable broth, stirring to combine all ingredients. Turn off the heat once mixed.
- Combine with Bread: Pour the flavorful liquid mixture over the toasted sourdough cubes and gently stir to fully coat the bread.
- Bake Stuffing: Transfer the stuffing mixture into a prepared 9×13 inch baking dish. Bake in the oven for 45 minutes until the top is golden brown and crispy.
- Rest and Serve: Remove the stuffing from the oven and let it cool slightly before serving for the best texture and flavor.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheating: Reheat in the oven to crisp the bread again, or use the microwave or stovetop for convenience.
- Butter Options: Use vegan butter for a vegan dish; regular butter works if preferred.
- Bread Cubes: Ensure bread is completely dried and toasted to avoid sogginess.
- Herb Variations: Fresh herbs provide the best flavor, but dried herbs can be substituted at one-third the quantity.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
