Herb-Infused Sourdough Stuffing with Seasonal Vegetables

Recipe Collection: Side Dish

Herb-Infused Sourdough Stuffing with Seasonal Vegetables elevates your holiday table with a rich flavor profile that pairs beautifully with any main course. This vegetarian dish features tangy sourdough bread, aromatic herbs, and a medley of sautéed onions and celery. Perfect for those following a vegetarian diet, this American cuisine classic is also gluten and dairy-free, making it suitable for various dietary needs.

Versatile and easy to prepare, this stuffing can be made up to three days in advance, allowing you to enjoy stress-free meal prep. Use it as a side dish or as a stuffing for your turkey. Select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list to ensure you get the best prices. Organize your ingredients and follow our step-by-step guide to create a delicious dish today!

Overview

This Herb-Infused Sourdough Stuffing is a delightful twist on a classic Thanksgiving side dish. Infused with aromatic herbs and enriched with the savory flavors of sautéed onions and celery, this stuffing is made with sourdough bread for a tangy depth. Prepare it up to three days in advance to save time and reduce stress on the big day. Perfectly moist and bursting with traditional flavors, this stuffing is sure to be a crowd-pleaser.

Diet Type

Vegetarian

Allergies

Gluten, Dairy

Cuisine

American

Serving Size: 16

Cooking Time: 60 minutes

Ingredients

• 1 Cup butter, melted
• 2 Cups yellow onion, minced
• 2 Cups celery, minced
• 16 Cups sourdough bread, cubed
• 1 Tablespoon (tbsp) kosher salt
• 2 Teaspoons (tsp) poultry seasoning
• 0.5 Teaspoon (tsp) black pepper, ground
• 0.5 Teaspoon (tsp) dried thyme
• 0.5 Teaspoon (tsp) dried sage
• 2 Cups chicken broth
• 1 Cup fresh mushrooms, minced (optional)

Steps

1. Gather all ingredients and ensure the sourdough bread is cubed and dried.
2. In a large, deep skillet, melt the butter over medium heat.
3. Add the minced onions and celery to the skillet. Sauté until the vegetables are tender and fragrant, about 10 minutes.
4. If using, add the minced mushrooms and cook for an additional 5 minutes until they are tender.
5. Stir in the sourdough bread cubes, ensuring they are well-coated with the butter and vegetable mixture.
6. Add the kosher salt, poultry seasoning, ground black pepper, thyme, and sage. Mix thoroughly to combine the flavors.
7. Gradually pour in the chicken broth, stirring continuously, until the bread is moistened but not soggy. Adjust the amount of broth if needed.
8. Remove the skillet from heat and allow the stuffing to cool to room temperature.
9. Transfer the stuffing to an airtight container and refrigerate for up to three days.
10. To bake, preheat the oven to 350°F (175°C). Transfer the stuffing to a greased casserole dish and bake for about 45 minutes, or until the top is golden and crispy.
11. Serve warm as a side dish or use to stuff your turkey, following your preferred cooking method.

Enjoy this flavorful and easy-to-make stuffing that perfectly complements any holiday meal!