Take homemade stuffing to the next level with sourdough, fresh herbs and Parmeson cheese! This simple yet decadent stuffing recipe is the perfect vegetarian addition to your Thanksgiving table.
Recipe features
Whether you call it dressing or stuffing, it's a requirement at every Thanksgiving meal. Stuffing mix is good in a pinch, but homemade stuffing is the best. Especially when it's made with sourdough bread!
Here's why sourdough stuffing is so good:
- It's filled with herbs like rosemary, sage and thyme
- Vegetarian-friendly because it's chicken broth-free
- Made with classic stuffing ingredients
- Requires just 15-20 minutes active time
Add this stuffing to your table alongside my mushroom gravy and garlic cream cheese mashed potatoes and you're on your way to a good vegetarian Thanksgiving!
Ingredients
- Sourdough bread: Sourdough adds a lot of flavor to this recipe. I used sandwich slices of sourdough but a traditional loaf also works.
- Onion, carrot, celery and garlic: Carrot is not traditionally used in stuffing but it adds a nice heartiness and pop of color to the recipe. Sauté this "mirepoix" in olive oil to create a flavorful base.
- Vegetable broth: I recommend using a good, flavorful broth for this recipe since it contributes a lot to the stuffing flavor. Vegetable stock will also work.
- Herbs: Parsley, sage, rosemary and thyme (yes, just like the song!) are bloomed in olive oil for optimum flavor. I recommend using fresh herbs for maximum flavor but dry works too. One tablespoon fresh chopped herb can be replaced with one teaspoon dry.
- Parmesan: Shredded Parmesan adds a golden and cheesy crust to the stuffing. to make dairy-free, omit Parmesan or choose your favorite vegan option. Many Parmesans are not vegetarian, so double check the label if you follow a vegetarian diet. Shredded Asiago would taste good if you are unable to find vegetarian Parmesan.
- Salt & pepper for flavor. I recommend using freshly ground black pepper.
Step by step instructions
Sourdough stuffing is made just like traditional stuffing.
- Sauté onion, carrot and celery in olive oil until softened. Add garlic and sauté a minute more or until golden and aromatic.
- Add the fresh herbs. Cook for another minute to bloom the herbs, adding extra olive oil as needed.
- Stir in the vegetable broth.
- Place stale bread in an 8x11 or similarly sized baking dish (I'm using 10x10 in the photos). Drizzle with two tablespoons melted butter. Pour in the vegetable broth mixture, stirring to combine.
- Sprinkle Parmesan evenly over the stuffing. Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes, until the cheese is golden and bubbling.
Recipe FAQ and expert tips
- Different bread options: If you are just looking for a vegetarian stuffing recipe but don't necessarily want to use sourdough, you can use a more traditional option like white bread.
- Sausage: You can cook sausage alongside the veggies for a heartier stuffing option. I usually use a meatless option like Beyond Sausage, but any kind works!
Yes, most of the ingredients can be prepped in advance. Fresh bread can be torn into bite-sized pieces 2-3 days in advance. Prepare the sautéed vegetables and vegetable brothv1-2 days in advance. When you are ready to make the stuffing, simply pour melted butter and the vegetable broth mixture over the stuffing and follow recipe instructions to cook.
Stuffing is best enjoyed the same day, but you can keep leftovers refrigerated in a closed container for 3-4 days.
Reheat in the oven at 350 degrees until warmed through for the best texture. Reheating in the microwave works but will yield softer stuffing.
Using stale bread keeps stuffing from getting soggy. Bread becomes stale when it is exposed to air, so older bread is actually preferable to a fresh loaf. Buy pre-sliced bread or slice your loaf 1-2 days in advance of cooking.
To make stale bread with a fresh loaf, start by tearing bread into bite-sized pieces. Evenly layer pieces of sourdough on a large sheet pan. Bake at 300 until almost toasted, about 15 to 20 minutes. The bread should still be a little soft, as stale bread would be.
Looking for more Thanksgiving recipes?
Complete your vegetarian Thanksgiving meal with garlic mashed potatoes and gouda mac and cheese, honey mustard roasted broccoli, whole wheat garlic knots, and a lentil loaf.
Check out my post on vegetarian Thanksgiving for even more ideas.
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Herbed Vegetarian Sourdough Stuffing
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ cup finely chopped yellow onion
- 2 stalks celery finely chopped
- 1 large carrot finely chopped
- 3 cloves garlic minced
- 1 tablespoon each chopped fresh rosemary, parsley, thyme see note #2
- 2 teaspoons chopped fresh sage
- 1 and ½ cups vegetable broth
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 8 cups stale sourdough bread torn into 1-inch cubes equal to 8 slices of sandwich bread (see note 1)
- 2 tablespoons unsalted butter melted
- ½ cup shredded Parmesan
Instructions
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium-high heat. Add olive oil. Once hot, add onion, carrot and celery and sauté until softened, about 6-8 minutes. Add garlic and sauté a minute more or until golden and aromatic.
- Add the rosemary, parsley, thyme and sage. Cook for another minute to bloom the herbs, adding extra olive oil as needed. Stir in the vegetable broth, salt and pepper.
- Lightly oil an 8x11 or similarly sized baking dish (I used 10x10 in the photos). Add stale bread to the dish. Drizzle with melted butter. Pour in the vegetable broth mixture, stirring to combine. Sprinkle Parmesan evenly over the stuffing.
- Cover with foil and bake for 30 minutes at 350F. Remove foil and bake another 10 to 15 minutes, until the cheese is golden and bubbling. Enjoy garnished with fresh parsley.
Notes
- Sourdough bread: To make stale bread with a fresh loaf, start by tearing bread into bite-sized pieces. Evenly layer pieces of sourdough on a large sheet pan. Bake at 300 until almost toasted, about 15 to 20 minutes. The bread should still be a little soft, as stale bread would be.
- Herbs: One tablespoon chopped fresh herbs can be replaced with one teaspoon dry herbs.
- Making ahead: Fresh bread can be torn into bite-sized pieces 2-3 days in advance. Prepare the sautéed vegetables and vegetable broth 1-2 days in advance. When you are ready to make the stuffing, simply pour melted butter and the vegetable broth mixture over the stuffing and follow recipe instructions to cook.
- Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days. Reheat in the oven at 350 degrees until warmed through for the best texture. Reheating in the microwave works but will yield softer stuffing.
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