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!
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!
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- 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.
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.
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.
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
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
For this spread, I served the sourdough stuffing with:
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!
Sourdough Bread Stuffing (Vegan)
- 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
- 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.