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    Recipes » Side Dishes » Sourdough Bread Stuffing

    Sourdough Bread Stuffing

    Published: Nov 16, 2018 · Modified: Nov 10, 2022 by Kate Shungu · This post may contain affiliate links

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    sourdough stuffing in a casserole dish on a thanksgiving table.
    sourdough stuffing in a casserole dish on a thanksgiving table.
    sourdough stuffing in a casserole dish on a thanksgiving table.
    sourdough stuffing in a casserole dish on a thanksgiving table.

    This Sourdough Bread Stuffing is the perfect mix of soft on the bottom and crispy on top, with lots of fresh herb flavor. And, it’s made without eggs so it’s allergy-friendly and vegan!

    sourdough stuffing in a glass casserole dish on a table with a gold table runner and mini decorative pumpkins.

    Stuffing is a fixture on many Thanksgiving tables, and I wanted a way for my vegetarian and vegan friends to enjoy it, too. This easy Sourdough Bread Stuffing is the answer, and everyone loved it!

    Traditional stuffing is made with eggs, butter, and chicken stock. This recipe is made with vegetable stock, either vegan butter or olive oil, and NO eggs.

    I initially created this recipe to share at a Friendsgiving. The hosts had invited a few international students, one of which was vegetarian.

    It was her first American Thanksgiving and she left raving about it (which made me so happy!). She explained how American movies are popular in her home country (India), and she loved how everyone sitting at the table eating dinner was similar to the scenes she had seen in the movies. I just love that. 🙂

    Since this was her first Thanksgiving, I wanted to make sure she could try as many of the dishes as possible. I was in charge of stuffing, so I created this recipe without the eggs so she could enjoy it.

    But I promise you, even if you’re not vegan or vegetarian, you will LOVE this stuffing!

    sourdough stuffing in a glass casserole dish in a metal casserole serving tray.

    This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Jump to:
    • Ingredients
    • How to make sourdough bread stuffing (that’s also vegan!)
    • Can I make sourdough bread stuffing ahead?
    • Variations
    • Leftovers
    • More Thanksgiving recipe ideas
    • 📖 Recipe
    • Related recipes
    • 💬 Reviews

    Ingredients

    • You’ll need a 1-pound loaf of sourdough bread. Check the label to ensure that it’s vegan (most sourdoughs are vegan).
    • Chopped onions and celery add lots of savory flavor.
    • Thyme, fennel seeds, and dried rosemary complement the onions and celery and enhance the flavor of the dish.
    • Vegetable stock (I used low sodium) brings the stuffing together.

    How to make sourdough bread stuffing (that’s also vegan!)

    1. Cut a 1-pound loaf of sourdough bread into ¾ inch cubes. Bake for 20 minutes in a 350°F oven, or until the bread is hard to the touch.

    cubed pieces of bread on a wooden cutting board.

    You can do step #1 up to two days in advance, which will save some time and dishes on Thanksgiving Day. Drying the bread allows it to soak up the vegetable stock as it cooks.

    2. Sauté the celery and onion in either vegan butter or olive oil. Then, add the thyme, fennel seeds, dried rosemary, and salt.

    The fennel seeds give it an almost meat-like flavor (which is fitting since fennel is the predominant spice in many sausages), which will make any meat eaters happy!

    3. Place the bread in a large bowl, and pour the celery and onion mixture over the top. Pour in the vegetable stock and toss gently with your hands or a spatula.

    4. Place the bread mixture in a 13×9 inch baking dish and bake for 35–40 minutes.

    stuffing in a glass casserole dish topped with fresh parsley.

    It is best served right out of the oven.

    Can I make sourdough bread stuffing ahead?

    For best results, prepare and bake the stuffing right before serving it.

    You can, however, dry out the bread several days in advance. Store it in an airtight container until you’re ready to make the stuffing.

    Variations

    Sourdough stuffing is endlessly customizable. Here are a few ideas:

    • Use a mix of sourdough bread and another bread, such as French or Italian bread.
    • Add ⅓ lb of cooked ground sausage to the recipe
    • Add or swap herbs such as sage or parsley
    • Add ¼ cup of chopped pecans
    • Add ⅓ cup dried cranberries
    hand pouring gravy from a gravy boat onto a plate of thanksgiving food.

    Leftovers

    Store any leftovers in an airtight container in the refrigerator for up to 5 days.

    Reheat the stuffing either in the microwave or in the oven until warm.

    More Thanksgiving recipe ideas

    Thanksgiving table with turkey

    For this spread, I served the sourdough stuffing with:

    • Lemon Herb Roasted Turkey Breast
    • Mashed Sweet Potatoes with Spiced Pecans
    • Apple Cranberry Sauce

    Here are a few more favorites:

    • Southern Sweet Potato Casserole with Pecans
    • Easy Green Bean Casserole
    • Mashed Potato Casserole
    • Cranberry Jell-O Salad

    You can find even more Thanksgiving recipes on this page, too!

    Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

    cup of ambrosia and slice of banana cake.

    📖 Recipe

    vegan stuffing in a casserole dish, sitting on a yellow and white table runner with mini pumpkins nearby.

    Sourdough Bread Stuffing (Vegan)

    Published by Kate
    There are no eggs to be found in this simple-to-make stuffing. The assortment of herbs and fennel seed punches up the flavor and complements the sourdough bread nicely.  
    4.50 from 2 votes
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    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories 325 kcal

    Ingredients
      

    • 1 lb loaf sourdough bread
    • 6 tablespoons unsalted vegan butter OR olive oil
    • 1 small yellow onion, finely diced
    • 2 stalks celery, finely diced
    • 1 teaspoon fresh thyme leaves, chopped (or substitute ½ teaspoon dried thyme)
    • 1 teaspoon fennel seeds
    • ½ teaspoon dried rosemary
    • ½ teaspoon kosher salt
    • 2½ cups low-sodium vegetable stock

    Instructions
     

    • Preheat oven to 350°F. Cut the bread into 1-inch cubes (does not have to be perfect—rustic is good!). Place in a single layer on a large baking sheet. Bake for 20 minutes, or until the bread cubes are dry to the touch. You can do this up to 2 days ahead.
    • Melt the butter in a medium sauté pan over medium heat. Add the diced onion and celery. Cook, stirring occasionally, until the celery is soft and the onion is translucent, about 4–5 minutes. Stir in the thyme, fennel seeds, rosemary, and salt.
    • Increase oven temperature to 375°F. Grease a 13×9 inch baking dish with cooking spray or butter. Place the dried bread cubes in a large bowl. Add the onion and celery mixture, and pour the stock over the top. Toss gently to combine (I use my hands).
    • Pour the bread mixture into the greased baking dish. Bake for 35–40 minutes, or until the top is toasted. Garnish with fresh parsley, if desired, and serve immediately.

    Notes

    Earth Balance makes a great tasting vegan butter. You can also use olive oil, canola oil, or vegetable oil instead of the vegan butter. 

    Nutrition

    Calories: 325kcalCarbohydrates: 44gProtein: 9gFat: 13gSaturated Fat: 8gCholesterol: 30mgSodium: 585mgPotassium: 114mgFiber: 2gSugar: 2gVitamin A: 366IUVitamin C: 2mgCalcium: 43mgIron: 3mg
    Keyword dressing, stuffing, Thanksgiving
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!

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    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

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