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I don’t know about you, but for my family, it’s not Thanksgiving without a hefty helping of some classic, savory and delicious stuffing. It wasn’t until a few years ago that I decided to try my hand at homemade stuffing rather than sticking with the old box of Stovetop and I have literally never gone back! You wouldn’t believe how easy it is to make this sourdough stuffing on your own and the quality of taste just doesn’t compare. Plus, it’s not loaded with a long list of mystery ingredients and preservatives, so ditch the box this year and give this recipe a try!
Below is a step-by-step guide to making this vegan stuffing, with a full recipe summary and measurements at the bottom of the page.
Let’s talk about the ingredients and their benefits:
- Sourdough loaf: Because sourdough is the product of fermentation, it provides a variety of benefits for our health, particularly when it comes to our gut microbiome. It can help improve digestion, lower risk of disease, and promote healthy aging.
- Onion: White or yellow onions will work best for this recipe. I typically use sweet yellow because I enjoy their milder flavor. Onions are rich in antioxidants and other compounds that help to fight against disease and cancer.
- Carrots: This common vegetable is a great source of vitamins and nutrients such as Vitamin A, Vitamin K, calcium and beta-carotene, which is found in many orange fruits and vegetables and supports immune health and eye health.
- Celery: This crunchy vegetable is also rich in antioxidants such as flavonoids and vitamin C, which have amazing anticancer, anti-inflammatory and antiviral properties.
- Garlic: Rich in organosulfur compounds and flavonoids, like quercetin that have strong anti-inflammatory, anticancer, and also antimicrobial effects. Garlic enhances the immune system and have been shown to reduce risk of prostate and gastric cancers.
- Sage, thyme, parsley, rosemary, salt & pepper: In addition to the amazing flavor they bring, there are added benefits when it comes to including spices in your recipes. According to NutritonFacts.org, spices offer a wide range of benefits and are known to improve health issues such as cancer, arthritis, Alzheimer’s disease, and they can even be mood boosters! Therefore, it’s important to include at least a small amount of herbs and spices in your daily diet.
Step 1: Prep
Preheat your oven to 350°F. If you’re starting with a full loaf of sourdough, go ahead and cut it up into small cubes, no larger than an inch in size, and transfer them to a large bowl. It should come out to roughly 10 cups of bread cubes, give or take 1 cup. Measure before mixing, just to be sure. Prep your veggies by dicing the onion, carrots, and celery and mincing the garlic.
Step 2: Sauté veggies
Heat a pan over medium heat. Add butter and diced onions and sauté for 1-2 minutes. Then, add carrots, celery, garlic, as well as all your herbs and spices and sauté another 7-8 minutes, until the veggies have softened.
Pro tip: Sauteing the seasonings with the veggies helps to reawaken the spices and intensify the flavor.
Step 3: Combine
Transfer your cooked veggies to the bowl of bread cubes. Add the vegetable broth and mix it all up until everything is well combined.
Step 4: Bake
Pour your stuffing mixture into a 9×13″ baking dish and gently press it down into an even layer. Cover with foil and bake at 350°F for 35 minutes. Then, remove the foil and bake another 10-15 minutes. When done, the top should be a nice, golden brown.
Once it’s done baking, it’s ready to serve! Leftovers can be stored in an airtight container in the fridge for up to a week. I don’t recommend reheating in a microwave, as the bread can become chewy, so just pop it in the oven for a few minutes to warm it up. If you try this stuffing recipe and enjoy it, share it with a friend and comment down below. I always love to hear your feedback!
Useful Equipment:
Easy Vegan Sourdough Stuffing
Equipment
- 1 9 x 13" baking dish
Ingredients
- 2 tbsp vegan butter
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 2 tsp dried sage
- 2 tsp dried thyme
- 2 tsp dried parsley
- 1 tsp dried rosemary
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 10 cups sourdough bread cubes (about 1 loaf)
- 2 cups vegetable broth
Instructions
- Preheat oven to 350°F. Heat a large skillet over medium heat. Add butter and onion and sauté for 1-2 minutes.
- Add carrots, celery, garlic, and seasonings and sauté another 7-8 minutes.
- In a large bowl, combine sauteed veggies, bread cubes, and vegetable broth. Mix well to combine.
- Transfer stuffing to a baking dish, press it down into an even layer, then cover with foil and bake for 35 minutes.
- Remove foil and bake another 10-15 minutes. When done, the top should be a nice, golden brown.
