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Sourdough Stuffing
5 from 12 votes

Sourdough Stuffing

This sourdough stuffing blends crispy toasted sourdough bread cubes with sautéed onions, garlic, celery, mushrooms, and a fragrant mix of fresh sage, rosemary, thyme, and parsley. The bread absorbs a flavorful vegetable broth mixture, resulting in a moist interior and a golden, slightly crisp top after baking. It offers a hearty texture and herbal aroma, making it a satisfying side dish for holiday meals or family dinners.

Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Servings: 10
Calories: 161 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350°F and line two baking sheets with parchment paper.
  2. 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.
  3. 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. Add mushrooms and cook for another 6-8 minutes, until mushrooms cook down, start to brown and liquid starts to evaporate.
  5. 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.
  6. Pour liquid mixture over sourdough cubes and stir to combine and fully coat bread cubes.
  7. Transfer mixture into a prepared 9x13 baking dish and bake for 35-45 minutes, until top is golden brown.
  8. 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

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%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 161

% 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.