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The Best Gluten-Free, Egg-Free, Vegan, Medical Medium Friendly Sourdough Mushroom Herb Stuffing Recipe

Sourdough Mushroom Herb Stuffing

This gluten-free, egg-free, stuffing 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 too.
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Ingredients Method Notes

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

Method
 

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.
  1. Turn the oven up to 375 after the bread is out.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Lightly butter a 9 x 13 baking dish to avoid the mixture sticking to the dish as much.
  7. 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.
  8. Pour the mixture into the buttered baking dish.
  9. Bake covered at 375 for 25 minutes, and then uncovered for another 20-25 minutes to crisp up the top.
  10. Let it sit for 5 minutes once out of the oven and then serve promptly. Enjoy!

Notes

Gluten-Free Sourdough Bread | Egg-Free | Dairy-Free | Plant-Based | Vegan | Medical Medium Compliant Friendly Recipe