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

Sourdough Stuffing

Easy sourdough stuffing recipe made with fresh herbs, vegetables, and golden sourdough bread cubes. A flavorful vegan side dish for Thanksgiving or any holiday gathering.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Side
Cuisine: American
Diet: Vegan
Servings: 10
Author: Brittany Mullins

Ingredients

  • 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

Instructions

  • 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 9x13 baking dish and bake for 35-45 minutes, until top is golden brown.
  • Remove from oven and let cool slightly before serving.

Notes

  • Storage: 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!

Nutrition

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