I don’t know about you, but stuffing is my favorite dish for Thanksgiving. I even liked the box stuffing when I used to make that. However, since I’ve cleaned up my diet more, I needed to come up with a healthier one that didn’t sacrifice on flavor. Enter this sourdough mushroom herb stuffing. It’s gluten-free, egg-free, vegan, and is packed with lots of fresh herbs for plenty of flavor. The sourdough bread gives it a rich tangy flavor, so if sourdough is not your thing, you can always substitute for a different bread. The plentiful mushrooms make this dish hearty enough to be served as a main dish. Serve alongside a large salad, some cranberries, cauliflower mashed potatoes, a sweet potato, and some green beans for the full shebang.
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Sourdough Mushroom Herb Stuffing Recipe
Serves 4-6
Ingredients
- 1 classic gluten-free sourdough Bread SRSLY loaf or 6-7 cups of your choice of bread, roughly cubed
- I’ve tried this with other bread however, and the SRSLY tastes the best by far.
- 2 shallots, finely chopped
- 4 garlic cloves, minced
- 2 tbsp. vegetable broth plus 2 more cups of vegetable broth
- 1 tbsp. vegan butter, plus more to butter the dish, optional
- 16 oz. organic brown mushrooms, sliced
- 2 large ribs of celery, halved and thinly sliced
- 1 leak, halved and thinly sliced
- 3 tbsp. fresh parsley, roughly chopped
- 1 tbsp. fresh thyme
- 1 tbsp. fresh rosemary, roughly chopped
- 2 tbsp. fresh sage, roughly chopped
- 1 tsp fennel seed, finely chopped
- 1 cup fresh cranberries or 1/2 cup dried unsweetened cranberries, optional
- sea salt and fresh ground pepper to taste
Directions
Dry out the bread: Preheat the oven to 300. Roughly cube 1 loaf of Bread SRSLY classic sourdough bread or 6-7 cups of your choice of bread. Lay cubed bread evenly on a parchment lined baking sheet. Bake in a preheated oven at 300 degrees for about 25 minutes, flipping halfway, until the bread dries out a bit. Once ready, let the pan sit out of the oven while you prepare and chop the other ingredients. If you already have stale bread, you can skip this step.
- Turn the oven up to 375 after the bread is out.
- In a large skillet, sauté 1 shallot and 2 minced garlic cloves in 2 tbsp. of vegetable broth over medium to medium-high heat for 2-3 minutes until the shallots are translucent.
- Put in 1 tbsp. of vegan butter and let it melt for about 20 seconds. Alternatively, you can add in 2-3 tbsp. of vegetable broth.
- Add in the mushrooms with some salt and pepper to taste and allow the mushrooms to sweat and cook down for a good 7 minutes.
- Add in the remaining garlic cloves and shallot along with the celery, leaks, parsley, thyme, rosemary, sage and fennel seed and cook another 5 minutes. Still on medium to medium-high heat.
- Lightly butter a 9 x 13 baking dish to avoid the mixture sticking to the dish as much.
- In a large mixing bowl, combine the cranberries, mushroom mixture, and cubed bread. Drizzle in the 2 cups of vegetable broth and gently stir until well combined.
- Pour the mixture into the buttered baking dish.
- Bake covered at 375 for 25 minutes, and then uncovered for another 20-25 minutes to crisp up the top.
- Let it sit for 5 minutes once out of the oven and then serve promptly. Enjoy!
Riane’s Tidbits
- The butter adds a much richer taste to the mushrooms, but you can omit to take out the fat.
- I use Trader Joe’s organic hearty vegetable broth. If you make your own broth, even better.
- Shallots add a great flavor to stuffing, but you can replace with a medium yellow onion in a pinch.
- Fresh cooked cranberries are bitter, but I like the taste and added color to the stuffing. You can always use dried unsweetened cranberries for a sweeter bite. Omit all together if you wish!
I hope you enjoy it! Grateful you are following along,
xx Riane
Find me on the daily @herhealthystyle
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Sourdough Mushroom Herb Stuffing
Ingredients
- 1 classic gluten-free sourdough Bread SRSLY loaf or 6-7 cups of your choice of bread roughly cubed
- 2 shallots finely chopped
- 4 garlic cloves minced
- 2 tbsp. vegetable broth plus 2 more cups of vegetable broth
- 1 tbsp. vegan butter plus more to butter the dish, optional
- 16 oz. organic brown mushrooms sliced
- 2 ribs of celery halved and thinly sliced
- 1 leak halved and thinly sliced
- 3 tbsp. fresh parsley roughly chopped
- 1 tbsp. fresh thyme
- 1 tbsp. fresh rosemary roughly chopped
- 2 tbsp. fresh sage roughly chopped
- 1 tsp fennel seed finely chopped
- 1 cup fresh cranberries or 1/2 cup dried unsweetened cranberries optional
- sea salt and fresh ground pepper to taste
Instructions
Dry out the bread: Preheat the oven to 300. Roughly cube 1 loaf of Bread SRSLY classic sourdough bread or 6-7 cups of your choice of bread. Lay cubed bread evenly on a parchment lined baking sheet. Bake in a preheated oven at 300 degrees for about 25 minutes, flipping halfway, until the bread dries out a bit. Once ready, let the pan sit out of the oven while you prepare and chop the other ingredients. If you already have stale bread, you can skip this step.
- Turn the oven up to 375 after the bread is out.
- In a large skillet, sauté 1 shallot and 2 minced garlic cloves in 2 tbsp. of vegetable broth over medium to medium-high heat for 2-3 minutes until the shallots are translucent.
- Put in 1 tbsp. of vegan butter and let it melt for about 20 seconds. Alternatively, you can add in 2-3 tbsp. of vegetable broth.
- Add in the mushrooms with some salt and pepper to taste and allow the mushrooms to sweat and cook down for a good 7 minutes.
- Add in the remaining garlic cloves and shallot along with the celery, leaks, parsley, thyme, rosemary, sage and fennel seed and cook another 5 minutes. Still on medium to medium-high heat.
- Lightly butter a 9 x 13 baking dish to avoid the mixture sticking to the dish as much.
- In a large mixing bowl, combine the cranberries, mushroom mixture, and cubed bread. Drizzle in the 2 cups of vegetable broth and gently stir until well combined.
- Pour the mixture into the buttered baking dish.
- Bake covered at 375 for 25 minutes, and then uncovered for another 20-25 minutes to crisp up the top.
- Let it sit for 5 minutes once out of the oven and then serve promptly. Enjoy!
Notes
This post contains affiliate links, which means I may make a small commission at no extra cost to you. I am only featuring items I love. As an amazon associate, I earn from qualifying purchases. Thank you so much for your support! See my full disclosure.