A delicious, vegetarian sourdough bread stuffing side dish that may take center stage! A new twist on a Thanksiving classic!
Better than the Boxed Version!
Sourdough bread fans, or shall I say, aficionados! This stuffing recipe is calling you! This simple and delicious dish is loaded with fresh herbs, mushrooms, and an abundance of vegetables. Unlike the boxed version packed with salt well above the daily recommendations, my version uses low sodium broth. Because I used storebought sourdough, most of the salt content came from here. Homemade sourdough can easily be made with less salt to your liking, also a good reason for me to try homemade bread next time! If you want to cut out on more salt, try homemade bread or look for grocery store bread with less salt.
What to do with the leftover sourdough bread stuffing?
Just in case there actually is any left! There is more to making the thanksgiving sandwich (also delicious).
- Stuff it in a favorite roasted vegetable, such as squash, mushrooms, or peppers
- Top it with eggs for a unique breakfast hash
- Use it in meatball mixture (that includes plantbased "meat")
- Bake it in a casserole or as savory muffins
Don't Forget the Sides!
Turkey has always been the main feature on Thanksgiving. For those of you wanting a non-turkey or vegetarian feast, stuffed squashes have always been a favorite. This stuffing pairs well with any type! What to pair with your stuffing (or turkey and stuffing)? A colorful and crunchy salad, cranberry sauce, and roasted vegetables of course!
Here are some of my other recipes to try below:
Roasted Carrots with Miso and Honey
Whichever way you choose to enjoy the holiday feast, I hope it is a healthy, safe, and very Happy Thanksgiving!
PrintHerb and Mushroom Sourdough Stuffing
A delicious, vegetarian sourdough bread stuffing side dish that may take center stage! A new Thanksgiving classic!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Method: Baking, stovetop
Ingredients
12 cups sourdough bread, cubed 1"
2 tablespoons extra virgin olive oil
1 medium onion, diced
1 leek, sliced
2 large carrots, peeled and diced
2 celery stalks, diced
16 ounces mushrooms, such as Bella, chopped
3 cloves garlic, minced
1 bunch fresh rosemary, stems removed, leaves chopped
1 bunch fresh sage, stems removed, chopped
1 bunch fresh parsley leaves, chopped
2 sprigs fresh thyme, stems removed
3-4 cups vegetarian or chicken broth, low sodium (I used No-Chicken vegetarian broth)
Salt and pepper to taste
Instructions
Preheat the oven to 350 degrees Farenheit. Set aside the bread cubes in a large mixing bowl.
In a large saucepan, heat a tablespoon of oil on medium-high heat. Saute the onion, leeks, carrots, and celery until slightly softened, about 5-7 minutes. Add the additional olive oil and mushrooms. Saute the mushrooms until slightly soft, about 5-7 minutes. Add the garlic and fresh herbs and cook for an additional minute. Turn off the heat. Transfer the mushroom and vegetable mixture to the mixing bowl with the bread cubes.
Toss the mushrooms and vegetables with the bread cubes until evenly mixed. Slowly transfer the bread and vegetable mixture to a 9 x 13 baking dish. Spread evenly. Pour the broth over the dish until the all of bread is moistened. Cover the dish with tin foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes uncovered.
Notes
This sourdough bread stuffing is super soft and filled with herbs and mushrooms! If you prefer a drier texture, use less broth. Not a mushrooms fan? Try chestnuts instead! Want even more flavor? Try adding chopped apples or dried cranberries!
