Sourdough Stuffing
This hearty and flavorful Sourdough Stuffing will be the perfect side dish for your holiday dinner table. Made with day-old crusty sourdough bread, sautéed vegetables, fresh herbs, and a savory vegetable broth, this vegan sourdough stuffing is a plant-based twist on the classic dish. Sautéed shallots, garlic, and celery give it a classic texture, while crusty sourdough bread and crunchy pecans ensure nothing ends up soggy or mushy.
Ingredients
- 1 lb day-old sourdough
- 4 finely diced shallots
- 3 stalks celery finely diced
- 6 cloves garlic
- 2 tbsp fresh sage
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 2 cups veggie broth
- ½ cup diced pecans
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Cut your sourdough into 1-inch cubes the night before and lay them on a baking sheet to dry out. If you forget, you can also bake your bread at 400 degrees F for 5-7 minutes on the day of preparation to dry it out, although it may not produce the best results.
- Finely dice your shallots and celery and cook over medium heat in a large pan for 5 minutes.
- Finely dice your herbs and add them into the pan along with your garlic and toast for 1 minute.
- Add your veggie broth and finely diced pecans, and season to taste with salt and pepper.
- Add your cubed bread into your pan and toss well until fully combined and most of the broth is absorbed. Only do this step when you are ready to bake, or the bread will get soggy.
- Add your stuffing to a greased baking dish. I used a 7x10 dish.
- Cover with foil and bake at 350 degrees F for 30 minutes, then remove the foil and bake for another 30 minutes or until the top is golden.
Nutrition
Serving: 1servingCalories: 336.2kcalCarbohydrates: 56.3gProtein: 9.2gFat: 9.6gSaturated Fat: 1gPolyunsaturated Fat: 3.45gMonounsaturated Fat: 4.35gSodium: 1710.4mgPotassium: 265.4mgFiber: 7.2gSugar: 3.7gVitamin A: 12.22IUVitamin C: 2.8mgCalcium: 45.5mgIron: 1.3mg
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