Stuffing is definitely a must have for Thanksgiving and this simple sourdough herb stuffing is going to be a hit with everyone you’re celebrating with. I used sourdough bread from my local bakery (but you can easily swap it out with gluten free bread) and added in simple vegetables like celery and mushrooms mixed with a number of fresh herbs to take this stuffing to a whole new level. It is the perfect combination of soft and crunchy and is a delicious vegetarian dish for the holiday. This version is made on it’s own in a baking dish and it was my first time ever making stuffing and it definitely won’t be my last!
For this recipe, you will need:
- Sourdough Loaf: Sourdough bread is a low gluten and gives the stuffing a great flavor, but you can use any bread, including gluten free bread
- Butter or Ghee: I recommend organic and grass fed butter and you can also use vegan butter
- Olive Oil or Avocado Oil: this is to saute the vegetables
- Cremini Mushrooms: You can use any mushrooms
- Celery
- Garlic
- Onion
- Fresh Sage
- Fresh Thyme
- Vegetable Broth: I use an organic broth from Bonafide Provisions, but make sure whatever broth you use (can be chicken as well) does not have natural flavors or refined sugar
- Eggs: I recommend pasture raised and organic for the most high quality option
- Salt
- Fresh Parsley: Flat leaf parsley is best to use
- Fresh Rosemary
- Baking Sheet
- Parchment Paper: I like the brand If You Care
- 8×11 (at least this size) Baking Dish
Tips:
- Pack the stuffing loosely. The stuffing expands as it absorbs the moisture from the broth mixture
- Try to use 1-2 day old sourdough bread that you leave out at room temperature
How to Store:
- Freezer: Once cooled, place in an airtight container with a cover and you can freeze for up to 3 months.
- Refrigerator: Once cooled, place in a sealed container with a cover and store for up to 5 days!
- Best to reheat in the oven (best option) or microwave
Other holiday recipes to try:
Maple Balsamic Brussels Sprouts with Apples + Pecans
Easy Almond Shallot Green Beans
Make Your Own Sourdough Stuffing
Cooking & Baking Supplies
- Parchment Paper
- Baking Tray
Ingredients
- 1/2 large loaf of sourdough (6 slices, approximately 1 pound or a little more)
- 2 tbsp olive oil or avocado oil
- 1 medium onion, chopped (1 ½ cup)
- 4-5 (4oz) cremini mushrooms, cubed into ½ inch pieces (approximately 2 cups)
- 1 cup celery, chopped
- 2 garlic clove, minced
- 1/4 cup pasture raised or grass fed organic butter or ghee, melted
- 1 tbsp fresh sage leaves, chopped
- 2 tsp fresh thyme
- 1/2 tsp salt
- sprinkle of pepper
- 1/4 cup chopped Italian (flat leaf) parsley leaves
- 1 tbsp rosemary
- 3 cups low-sodium vegetable broth
- 1 egg
Instructions
- Preheat the oven to 250°F degrees and line two baking dishes with parchment paper.
- Prep your onion, herbs, mushrooms, and celery.
- Cut bread into 1 inch pieces or use your hands to tear them into pieces. Add the bread pieces to a parchment paper lined baking tray. Bake at 250°F for 50-60 minutes until bread is toasted (hard to the touch), but not burnt. Remove the bread from the oven and let cool.
- Increase oven temperature to 350°F
- While the bread cooks, add the oil to a medium skillet over medium heat and cook the onions until browned, stirring frequently. Then add in the celery and cook it for a few minutes until soft, then add in mushrooms and garlic and saute until soft, about 5 more minutes, stirring frequently. Once the vegetables are cooked. Turn the heat off and mix in the 1⁄4 cup melted butter and mix together well.
- In a large bowl, add the bread, then add in the sauteed vegetables with butter, and mix together. Add in the parsley, sage, rosemary, thyme, salt and pepper and mix together again.
- In a small bowl, whisk together vegetable broth and the egg. Add the broth mixture over the bread, all pieces of the bread and vegetables should be coated.
- Coat your 8x11 (or larger) baking dish with butter. Then add in your bread mixture, spreading it out evenly (you want it to be loosely packed).
- Cover the baking dish with tin foil and bake at 350°F for 30 minutes. Remove the foil and bake for another 20-30 minutes or until the crispy on top.
- Let cool for 5-10 minutes, then ENJOY!
Did you make this recipe?Tag @girlswhoeat!
