Herbed Vegetarian Sourdough Stuffing

Take homemade stuffing to the next level with sourdough and fresh herbs! This recipe is the perfect vegetarian addition to your Thanksgiving table.

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 really can’t be beat.

Especially when it includes sourdough and Parmesan. Add herbs like rosemary, sage and thyme for a super flavorful dish!

Most stuffing calls for chicken broth, so unfortunately it’s not something that I usually go for at big holiday gatherings. The good news is that it’s really easy to make vegetarian stuffing and meat-eaters won’t even be able to tell the difference!

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!

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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. Omit Parmesan for a 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.

(Butter is also used but not pictured above).

Does bread need to be stale for 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.

How to make homemade stuffing

1. Saute onion, carrot and celery in olive oil until softened. Add garlic and saute a minute more or until golden and aromatic.
2. Add the fresh herbs. Cook for another minute to bloom the herbs, adding extra olive oil as needed.
3. Stir in the vegetable broth.
4. Add stale bread to a two quart baking dish. Drizzle with two tablespoons melted butter. Pour in the vegetable broth mixture, stirring to combine.
5. 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.

Can I make stuffing ahead?

• Fresh bread can be torn into bite-sized pieces 2-3 days in advance.
• Prepare the sauted 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.

Serving and storage

Stuffing is best enjoyed 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.

Complete your vegetarian Thanksgiving meal with garlic mashed potatoes with gouda mac and cheese, honey mustard roasted broccoli, whole wheat garlic knots and a Tofurkey roast.