Published Nov 02, 2022
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The best sourdough stuffing made with sautéed vegetables and tons of fresh herbs. It’s vegan, flavorful, comes together quickly and is the perfect savory side dish to add to your holiday menu.
When it comes to Thanksgiving I usually opt for putting a more healthy spin on classic dishes (like with this butternut squash quinoa stuffing and wild rice stuffing), but Isaac is a traditional stuffing lover, so I thought it was time I finally created a more classic recipe. And since I’m a sourdough lover I thought it was fitting to create this sourdough stuffing recipe!
This dish has all of the traditional flavors of the stuffing you’re used to, it’s just made fresh and not from a box or bag! And of course, I still had to find a way to switch up the classic recipe just a bit. I used plant-based butter and skipped an egg (which some recipes call for, but I didn’t find it necessary) to make this dish vegan.
I hate how with some stuffing recipes the bread ends up getting super soggy – but not this one! The sourdough bread adds amazing texture and the combo of fresh herbs and sautéed veggies add so much flavor. I can’t wait for you to try this one!
Why You’ll Love This Sourdough Stuffing
- No soggy stuffing over here! The sourdough bread brings a wonderful texture to this classic dish.
- The combo of garlic, mushrooms and fresh herbs adds a ton of flavor!
- It’s a great way to use up leftover sourdough bread.
- It’s a vegan-friendly holiday side dish.
- You only need 7 main ingredients, plus seasonings and herbs!
- sourdough bread – the star of the show! We’re using a full loaf for this recipe. I love making homemade sourdough bread, but store-bought sourdough works as well.
- vegan butter – I used plant-based butter for this recipe to make it vegan. My favorite is Miyoko’s cultured vegan butter. If you don’t need this dish to be vegan feel free to use regular butter.
- vegetables – for that classic stuffing flavor we’re using onion, garlic, celery and mushrooms in this dish.
- fresh herbs – I highly recommend using fresh herbs vs. dried ones for this recipe! The fresh herbs add so much flavor. We’re using fresh sage, rosemary, thyme and parsley. That said if you don’t have all four herbs on hand, feel free to use more of another fresh herb or dried.
- salt & pepper – brings all the flavors together!
- vegetable broth – adds extra flavor and helps to soften the stuffing. I used vegetable broth to keep this dish vegan, but feel free to use chicken broth if desired.
How to Make
Bake bread: Preheat your oven to 350°F and line two baking sheets with parchment paper. Cut your sourdough bread into 1-inch cubes and spread bread cubes evenly on your baking sheets. Bake for 20-25 minutes, or until bread is completely dry and starts to get golden brown. Remove from the oven, transfer to a large mixing bowl and set aside to cool.
Sauté veggies: While the bread is baking, start cooking your veggies! Melt butter in a large skillet over medium-high heat. Once hot, reduce the heat to medium and add the onion, garlic and celery. Sauté until fragrant and soft, about 5-7 minutes. Add the mushrooms and cook for an additional 6-8 minutes until mushrooms cook down and any liquid that releases from the mushrooms starts to evaporate. Add all the fresh herbs, salt and pepper to the pan and sauté for an additional minute or two. Finally, add the broth, stir everything together and turn off the heat.
Bake: Pour the vegetable mixture into the bowl with the sourdough cubes to combine everything together. Transfer the mixture to a greased 9×13 casserole dish and bake for 35-45 minutes, until the top is golden brown. Remove from the oven and let cool slightly before serving!
pro tip! Make sure your bread is completely dry after baking! This will give the stuffing structure and help prevent it from getting soggy!
What to Serve With Sourdough Stuffing
Stuffing is a classic Thanksgiving side dish that I love serving each year. Here are some other delicious Thanksgiving recipes to serve alongside this sourdough stuffing:
- Appetizers: stuffed dates, sweet potato bites or Thanksgiving turkey veggie tray
- Other sides: healthy sweet potato casserole, classic sweet potato casserole, green bean casserole, vegan cornbread or healthy mashed potatoes
- Salads: fig salad, butternut squash salad or brussels sprout and kale salad
- Vegetables: cinnamon maple kabocha squash, apple cider vinegar brussels sprouts or roasted root vegetables
- Desserts: vegan pumpkin pie, sweet potato pie, pecan pie brownies, vegan chocolate pie or apple crisp
- Drinks: mulled wine or apple cider mimosas
How to Store Leftovers
Store any leftovers in an airtight container for 3-4 days in the refrigerator. You can reheat in the microwave, over the stovetop or in the oven for a few minutes. My personal preference for reheating is in the oven so the sourdough bread can crisp back up!
More Holiday Side Dishes
- Healthy Sweet Potato Casserole
- Healthy Mashed Cauliflower
- Green Beans Almondine
- Healthy Cranberry Sauce
- Apple Cider Vinegar Brussels Sprouts
- Kale and Brussels Sprout Salad
- Healthy Mashed Potatoes
Be sure to check out the full collection of Thanksgiving recipes as well as all of the side dishes on EBF!
- 1 loaf sourdough, about 12 cups loosely packed
- 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
- ½ teaspoon sea salt, plus more to taste
- ½ teaspoons ground pepper, plus more to taste
- 3 cups vegetable broth
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Cut sourdough bread into 1-inch cubes and spread it evenly on lined baking sheets. Bake for 20-25 minutes or until bread is completely dry and starts to crisp up and get golden brown. Remove from oven and transfer to a large bowl to cool.
- While bread is in the oven, heat butter in a large skillet over medium heat. Add onion, garlic and celery and sauté until onion is fragrant and translucent, about 5-7 minutes.
- Add mushrooms and cook for another 6-8 minutes, until mushrooms cook down, start to brown and liquid starts to evaporate.
- Add sage, thyme, rosemary, parsley, salt and pepper to the pan and saute for 1 minutes. Add broth and stir to combine. Turn off heat.
- Pour liquid mixture over sourdough cubes and stir to combine and fully coat bread cubes.
- Transfer mixture into a prepared 9×13 baking dish and bake for 35-45 minutes, until top is golden brown.
- Remove from oven and let cool slightly before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG!! I can’t wait to try this. I’m going to use Schar gluten free bread so we’ll see how that works I’m sure it will be delicious! 🙂
Ah yay! I can’t wait to hear how this recipe turns out for you, Liz. I hope you love it!
I just finished eating this and it was absolutely delicious. I used gluten free bread and followed the recipe accurately otherwise. Will be making this one again!
Yum! I loved that the gluten free bread worked for this recipe, Liz. Thank you so much for coming back and sharing your review + star rating, I really appreciate it.
Can this be made now and frozen for Thanksgiving? How best to do that?
Hi Lisa- I haven’t tested freezing this recipe and reheating, but it should be fine to freeze once cooked and cooled completely then stored in an airtight container. I would recommend reheating in the oven for best results. If you give this a try, I’d love to hear how it works out. Enjoy!
Yum, this looks wonderful and looking forward to trying it for the holiday season. Thanks!
Yay! I am excited for you to give this recipe a try. Can’t wait to hear how it turns out for you.