Sourdough Stuffing
User Reviews
5
Sourdough Stuffing
Description
Sourdough Stuffing uses toasted cubes of sourdough bread combined with a sauté of aromatic vegetables and fresh herbs. The bread is dried in the oven until golden and crisp, providing a sturdy base that soaks up vegetable broth and herb-infused flavors without becoming soggy. The mixture is then baked until the top forms a golden crust. Fresh sage, rosemary, thyme, and parsley give the stuffing a bright, herbal character, while mushrooms add earthy depth. The gentle sautéing of onions, garlic, and celery creates a soft, fragrant vegetable base.
The texture balances crispy edges of bread with a moist interior, and the vegetable broth ensures the stuffing is flavorful without being overly rich. This recipe pairs well with roasted or grilled main dishes and functions well as a traditional side throughout the fall and winter seasons. Its use of sourdough adds a slight tang and chewiness distinct from typical white bread stuffing.
Leftovers store well in the refrigerator for several days and reheat best in the oven to restore some crispness to the bread cubes. The recipe accommodates dairy or vegan butter depending on preference and yields a crowd-pleasing portion suitable for gatherings. Simmering the herbs briefly before combining allows their flavors to meld with the broth and vegetables.
Ingredients
- 1 sourdough about 12 cups loosely packed, loaf
- 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 mushroom chopped
- 3 Tablespoons sage chopped, fresh leaves
- 2 Tablespoons rosemary chopped, fresh
- 2 Tablespoons thyme chopped, fresh
- ¼ cup parsley chopped, fresh
- ½ teaspoon salt plus more to taste, sea salt
- ½ teaspoons black pepper plus more to taste, ground
- 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
- Store leftover stuffing in an airtight container and refrigerate for up to 3–4 days.
- Reheat in the oven to help crisp the sourdough bread cubes again; microwave or stovetop reheating is also possible.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 1/10 recipe | |
| Calories | 161kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Sodium | 415mg | 17% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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