Crispy Sourdough Stuffing with Herbs Recipe

Ingredients

Bread

• 1 loaf sourdough, about 12 cups loosely packed

Vegetables and Aromatics

• 1 yellow onion, peeled and chopped
• 3 cloves garlic, minced
• 1 cup celery, chopped
• 8 oz package baby bella mushrooms, chopped

Herbs and Seasonings

• 3 Tablespoons fresh sage leaves, chopped
• 2 Tablespoons fresh rosemary, chopped
• 2 Tablespoons fresh thyme, chopped
• ¼ cup fresh parsley, chopped
• ½ teaspoon sea salt, plus more to taste
• ½ teaspoon ground pepper, plus more to taste

Other Ingredients

• 4 Tablespoons vegan butter
• 3 cups vegetable broth

Instructions

1. Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prepare for drying the bread cubes.
2. Cut the sourdough loaf into 1-inch cubes and spread them evenly on the lined baking sheets. Bake for 25 minutes until the bread is dry and golden brown. Remove from oven, transfer to a large bowl, and let cool.
3. While the bread bakes, heat the vegan butter in a large skillet over medium heat. Add the chopped onion, minced garlic, and celery. Sauté for 7 minutes until the onion is fragrant and translucent.
4. Add the chopped baby bella mushrooms to the skillet and cook for 8 minutes, allowing the mushrooms to brown and their liquid to evaporate.
5. Stir in fresh sage, thyme, rosemary, parsley, sea salt, and ground pepper. Sauté the mixture for 1 minute to release the herbs' fragrance.
6. Pour in the vegetable broth and stir to combine all ingredients. Turn off the heat once mixed thoroughly.
7. Pour the sautéed vegetable and broth mixture over the cooled sourdough cubes and stir gently to coat all the bread cubes evenly.
8. Transfer the combined mixture into a prepared 9x13 inch baking dish. Bake in the preheated oven for 45 minutes until the top is golden brown and crisp.
9. Remove from oven and let the stuffing cool slightly before serving. Enjoy warm as a delightful side dish.

Notes

• Store leftover stuffing in an airtight container in the refrigerator for up to 4 days.
• Reheat leftovers in the oven to crisp up the sourdough bread cubes, or use the microwave or stovetop for quicker reheating.
• Regular butter can be used instead of vegan butter if preferred.
• For a nuttier flavor, consider adding toasted nuts or dried cranberries.
• If you want a moister stuffing, add a bit more vegetable broth before baking.

Nutrition

Serving: 1 serving | Calories: 220kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 450mg | Fiber: 3g | Sugar: 2g