Sourdough Stuffing
Savory sourdough stuffing with mushrooms, fresh herbs and crisp, golden edges. This vegan Thanksgiving side can be assembled a day ahead.
Servings: 10
Ingredients
- 1 loaf sourdough about 12 cups loosely packed cubes
- 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 teaspoon ground pepper plus more to taste
- 3 cups vegetable broth
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish 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.1 loaf sourdough
- 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.4 Tablespoons vegan butter, 1 yellow onion, 3 cloves garlic, 1 cup celery
- Add mushrooms and cook for another 6-8 minutes, until mushrooms cook down, start to brown and liquid starts to evaporate.8 oz package baby bella mushrooms
- Add sage, rosemary, thyme, parsley, salt and pepper to the pan and sauté for 1 minute. Add broth and stir to combine. Turn off heat.3 Tablespoons fresh sage leaves, 2 Tablespoons fresh rosemary, 2 Tablespoons fresh thyme, ¼ cup fresh parsley, ½ teaspoon sea salt, ½ teaspoon ground pepper, 3 cups vegetable broth
- Pour liquid mixture over sourdough cubes and stir to combine and fully coat bread cubes.
- Transfer mixture into a prepared 9x13 baking dish and bake uncovered for 35-45 minutes, until top is golden brown.
- Remove from oven and let cool slightly before serving.
After mixing, let the bread soak up the broth for a few minutes. If some pieces still feel dry inside, gently stir in an extra splash of broth.
Notes
- Make ahead: Assemble up to one day ahead, cover and refrigerate. Bake as directed, allowing extra time to heat through.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat covered in the oven, then uncover briefly to crisp the top.
Nutrition
Serving: 1/10 recipe | Calories: 161kcal | Carbohydrates: 24g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Sodium: 415mg | Potassium: 183mg | Fiber: 2g | Sugar: 2g