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Sourdough Stuffing – Consuming Chook Meals

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Sourdough Stuffing – Consuming Chook Meals

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The very best sourdough stuffing made with sautéed greens and tons of recent herbs. It’s vegan, flavorful, comes collectively shortly and is the proper savory aspect dish so as to add to your vacation menu.

On the subject of Thanksgiving I often go for placing a extra wholesome spin on basic dishes (like with this butternut squash quinoa stuffing and wild rice stuffing), however Isaac is a conventional stuffing lover, so I assumed it was time I lastly created a extra basic recipe. And since I’m a sourdough lover I assumed it was becoming to create this sourdough stuffing recipe!

This dish has the entire conventional flavors of the stuffing you’re used to, it’s simply made recent and never from a field or bag! And naturally, I nonetheless needed to discover a option to change up the basic recipe only a bit. I used plant-based butter and skipped an egg (which some recipes name for, however I didn’t discover it vital) to make this dish vegan.

I hate how with some stuffing recipes the bread finally ends up getting tremendous soggy – however not this one! The sourdough bread provides superb texture and the combo of recent herbs and sautéed veggies add a lot taste. I can’t wait so that you can do this one!

Sourdough stuffing in a serving dish with a serving spoon.

Why You’ll Love This Sourdough Stuffing

  • No soggy stuffing over right here! The sourdough bread brings an exquisite texture to this basic dish.
  • The combo of garlic, mushrooms and recent herbs provides a ton of taste!
  • It’s a good way to make use of up leftover sourdough bread.
  • It’s a vegan-friendly vacation aspect dish.
  • You solely want 7 important substances, plus seasonings and herbs!
Ingredients measured out to make Sourdough Stuffing: salt, pepper, onion, sourdough, celery, vegetable broth, vegan butter, sage, baby bella mushrooms, garlic, rosemary, thyme and parsley.

Components Wanted

  • sourdough bread – the star of the present! We’re utilizing a full loaf for this recipe. I really like making selfmade sourdough bread, however store-bought sourdough works as properly.
  • vegan butter – I used plant-based butter for this recipe to make it vegan. My favourite is Miyoko’s cultured vegan butter. Should you don’t want this dish to be vegan be happy to make use of common butter.
  • greens – for that basic stuffing taste we’re utilizing onion, garlic, celery and mushrooms on this dish.
  • recent herbs – I extremely suggest utilizing recent herbs vs. dried ones for this recipe! The recent herbs add a lot taste. We’re utilizing recent sage, rosemary, thyme and parsley. That stated for those who don’t have all 4 herbs available, be happy to make use of extra of one other recent herb or dried.
  • salt & pepper – brings all of the flavors collectively!
  • vegetable broth – provides additional taste and helps to melt the stuffing. I used vegetable broth to maintain this dish vegan, however be happy to make use of rooster broth if desired.
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Six photos showing the steps to make Sourdough Stuffing-- from toasting the bread, cooking the veggies and then baking everything together.

Methods to Make

Bake bread: Preheat your oven to 350°F and line two baking sheets with parchment paper. Reduce your sourdough bread into 1-inch cubes and unfold bread cubes evenly in your baking sheets. Bake for 20-25 minutes, or till bread is totally dry and begins to get golden brown. Take away from the oven, switch to a big mixing bowl and put aside to chill.

Sauté veggies: Whereas the bread is baking, begin cooking your veggies! Soften butter in a big skillet over medium-high warmth. As soon as scorching, scale back the warmth to medium and add the onion, garlic and celery. Sauté till aromatic and tender, about 5-7 minutes. Add the mushrooms and prepare dinner for an extra 6-8 minutes till mushrooms prepare dinner down and any liquid that releases from the mushrooms begins to evaporate. Add all of the recent herbs, salt and pepper to the pan and sauté for an extra minute or two. Lastly, add the broth, stir all the pieces collectively and switch off the warmth.

Bake: Pour the vegetable combination into the bowl with the sourdough cubes to mix all the pieces collectively. Switch the combination to a greased 9×13 casserole dish and bake for 35-45 minutes, till the highest is golden brown. Take away from the oven and let cool barely earlier than serving!

professional tip!
Make certain your bread is totally dry after baking! This can give the stuffing construction and assist forestall it from getting soggy!
A serving of sourdough stuffing serve with turkey, cranberry and fresh sage.

What to Serve With Sourdough Stuffing

Stuffing is a basic Thanksgiving aspect dish that I really like serving annually. Listed below are another scrumptious Thanksgiving recipes to serve alongside this sourdough stuffing:

Sourdough stuffing in a serving dish with a serving spoon.

Methods to Retailer Leftovers

Retailer any leftovers in an hermetic container for 3-4 days within the fridge. You’ll be able to reheat within the microwave, over the stovetop or within the oven for a couple of minutes. My private desire for reheating is within the oven so the sourdough bread can crisp again up!

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Extra Vacation Aspect Dishes

Remember to take a look at the total assortment of Thanksgiving recipes in addition to the entire aspect dishes on EBF!

Sourdough Stuffing

The very best sourdough stuffing made with sautéed greens and tons of recent herbs. It is vegan, flavorful, comes collectively shortly and is the proper savory aspect dish so as to add to your vacation menu.

Sourdough stuffing in a serving dish with a serving spoon.
Prepare dinner Time 1 hour 5 minutes
Whole Time 1 hour 20 minutes

Servings 10

  • 1 loaf sourdough, about 12 cups loosely packed
  • 4 Tablespoons vegan butter, common butter works too
  • 1 yellow onion, peeled and chopped
  • 3 cloves garlic, minced
  • 1 cup celery, chopped
  • 8 oz bundle child bella mushrooms, chopped
  • 3 Tablespoons recent sage leaves, chopped
  • 2 Tablespoons recent rosemary, chopped
  • 2 Tablespoons recent thyme, chopped
  • ¼ cup recent parsley, chopped
  • ½ teaspoon sea salt, plus extra to style
  • ½ teaspoons floor pepper, plus extra to style
  • 3 cups vegetable broth
  • Preheat oven to 350°F and line two baking sheets with parchment paper.

  • Reduce sourdough bread into 1-inch cubes and unfold it evenly on lined baking sheets. Bake for 20-25 minutes or till bread is totally dry and begins to crisp up and get golden brown. Take away from oven and switch to a big bowl to chill.

  • Whereas bread is within the oven, warmth butter in a big skillet over medium warmth. Add onion, garlic and celery and sauté till onion is aromatic and translucent, about 5-7 minutes.

  • Add mushrooms and prepare dinner for an additional 6-8 minutes, till mushrooms prepare dinner down, begin to brown and liquid begins to evaporate.

  • Add sage, thyme, rosemary, parsley, salt and pepper to the pan and saute for 1 minutes. Add broth and stir to mix. Flip off warmth.

  • Pour liquid combination over sourdough cubes and stir to mix and absolutely coat bread cubes.

  • Switch combination right into a ready 9×13 baking dish and bake for 35-45 minutes, till high is golden brown.

  • Take away from oven and let cool barely earlier than serving.

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

DID YOU MAKE THIS RECIPE?

Please go away a remark and star ranking on this publish and share on social media utilizing the hashtag #eatingbirdfood. I really like seeing your recipe shares!

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