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Sourdough stuffing in a serving dish with a serving spoon.
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5 from 4 votes

Sourdough Stuffing

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.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Side
Cuisine: American
Keyword: sourdough stuffing
Servings: 10


  • 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.
    Sourdough cubes on a baking sheet lined with parchment paper.
  • 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.
    Onions, celery and garlic sautéing in a pot.
  • Add mushrooms and cook for another 6-8 minutes, until mushrooms cook down, start to brown and liquid starts to evaporate.
    Chopped mushrooms added to pot.
  • 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.
    Pouring broth into pot.
  • Pour liquid mixture over sourdough cubes and stir to combine and fully coat bread cubes.
    Vegetable mixture poured on top of sourdough cubes in a bowl.
  • Transfer mixture into a prepared 9x13 baking dish and bake for 35-45 minutes, until top is golden brown.
    Sourdough stuffing in a serving dish.
  • Remove from oven and let cool slightly before serving.


Serving: 1/10 recipe | Calories: 161kcal | Carbohydrates: 24g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Sodium: 415mg | Potassium: 183mg | Fiber: 2g | Sugar: 2g