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sourdough stuffing in skillet
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5 from 1 vote

Sourdough Stuffing

This Sourdough Stuffing Recipe is made with fresh sourdough, roasted squash, sautéed veggies, and fresh herbs. It's a savory, comforting, satisfying side dish, perfect for Thanksgiving and Christmas dinner!
Prep Time20 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 45 minutes
Course: Side Dish
Cuisine: American
Servings: 8 Servings
Author: Jenné Claiborne

Ingredients

  • 1 loaf of sourdough bread about 6-8 cups, cubed about ⅓ inch
  • 1/2 butternut squash peeled and cubed about ⅓ inch (about 2 cups squash)
  • 5 tbsp avocado oil or extra virgin olive oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1 cup celery diced
  • 1/2 lb oyster mushrooms chopped (about 2 1/2 cups)
  • 10 ounces baby bella or cremini mushrooms thinly sliced (about 2 1/2 cups)
  • 4 vegan sausages chopped. homemade or store-bought
  • 6 fresh sage leaves minced (or 1 tsp dried sage)
  • 1 tbsp fresh rosemary minced (or 1 tsp dried rosemary)
  • 1 tbsp vegetable bouillon paste dissolved into 3 cups hot water
  • 1 tsp sea salt plus more to taste
  • 1 tsp white pepper
  • 1 tsp black pepper

Instructions

  • Preheat the oven to 375°F and line two baking sheets with parchment paper or silicone baking mats.
  • Toss the butternut squash with 2 tablespoons of oil and spread it evenly onto one of the baking sheets. Season with 1/2 teaspoon of salt. Toss the cubed sourdough bread with 2 tablespoons of oil and spread it evenly on the second baking sheet. Season with 1/2 teaspoon of salt. Bake the butternut squash for about 40 minutes or until tender. Bake the bread cubes for 15 minutes until crispy. *They can go into the oven together if you have space.
  • While the squash and bread bake, heat 1 tablespoon of oil in a large skillet (cast iron if possible). Add onions, garlic, celery, and a dash of sea salt, and cook, stirring frequently, until onions are translucent, about 5 minutes.
  • Add the mushrooms, sausage, sage, and rosemary to the skillet and cook, stirring occasionally to evenly cook until the mushrooms are tender, about 10 minutes.
    *Note: In the photos and video, I cooked the sausage and mushrooms separately from the onions to save time.
  • Remove the pan from the heat. Add the toasted bread, roasted butternut squash, salt, and black pepper to the skillet (or whatever vessel you'd like to bake the stuffing in). If you cooked the onions and mushrooms separately, combine them too. Stir well to combine the ingredients. Pour the vegetable broth over the stuffing and stir it well. Season to taste with more salt and pepper.
  • Cover the skillet with aluminum foil and bake for 30 minutes. Remove the foil, and bake for 5 minutes to crisp the top. Serve hot.

Notes

Storage Directions
  • Refrigeration: Leftover sourdough bread stuffing keeps covered in an airtight container in the refrigerator for up to 3 days.
  • Freezing: You can also freeze leftovers in a freezer-safe container for up to 3 months. Defrost it in the refrigerator overnight before reheating.
  • Reheating: Heat the stuffing in the microwave on gentle heat or in a covered pan or skillet in a 300°F oven for 10-15 minutes or until hot.

Nutrition

Calories: 288kcal | Carbohydrates: 41g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 969mg | Potassium: 575mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5062IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 3mg