Simple Garlicky Vegan Sourdough Stuffing

Stuffing is always a popular Thanksgiving side dish, isn’t it? Basically just crispy pieces of bread intertwined with chunks of delicious veg. Almost like a warm panzanella! This vegan version is just as good – I cook down leeks and garlic until soft and sweet to fold into the crusty sourdough chunks. Then the whole thing is covered with herby broth and dotted with salty soy-coated mushrooms for those who you know might miss the meat! Other than that it’s a simple affair as that helps it pair really well with all the other side dishes you have at a roast (and definitely goes well with gravy!). The most extravagant part really is the decent amount of garlic I add whiiiich basically makes it into a big ol tray of garlic bread. Other vegan Thanksgiving recipes Vegan Pecan Pie Vegan Cauliflower Cheese Gratin Brussels Sprouts with Chestnuts & Smoky Olives Hassleback Squash with Garlic-Sage Butter

The post Simple Garlicky Vegan Sourdough Stuffing appeared first on Izy Hossack – Top With Cinnamon.

A close up of a dish of vegan sourdough stuffing with leeks and soy-sauce mushrooms

Stuffing is always a popular Thanksgiving side dish, isn’t it? Basically just crispy pieces of bread intertwined with chunks of delicious veg. Almost like a warm panzanella!

A dish of sourdough vegan stuffing on a table

This vegan version is just as good – I cook down leeks and garlic until soft and sweet to fold into the crusty sourdough chunks. Then the whole thing is covered with herby broth and dotted with salty soy-coated mushrooms for those who you know might miss the meat! Other than that it’s a simple affair as that helps it pair really well with all the other side dishes you have at a roast (and definitely goes well with gravy!). The most extravagant part really is the decent amount of garlic I add whiiiich basically makes it into a big ol tray of garlic bread.

Other vegan Thanksgiving recipes

Simple Vegan Garlicky Sourdough Stuffing

Simple Vegan Garlicky Sourdough Stuffing

Yield: serves 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients

  • 2 tbsp olive oil, divided (plus extra for greasing + drizzling)
  • 1 large leek, cleaned, sliced into 1 cm (1/2 inch) coins
  • 5 large (or 7-10 medium/small) cloves garlic, finely minced
  • 200g (7 ounces) shiitake or chestnut mushrooms, roughly chopped
  • 1/4 tsp ground white pepper
  • 1 tbsp dark soy sauce or tamari
  • 250ml (1 cup) hot vegetable stock/broth
  • 1 sprig rosemary, leaves picked and finely chopped
  • 3 sprigs thyme, leaves picked
  • 7 cups (300g) sourdough bread, cut into 3cm (1 inch) cubes

Instructions

  1. Preheat the oven to 200C (400F) and grease a medium roasting dish (around 1.5 litre capacity) with a bit of extra olive oil.
  2. Heat 1 tbsp of the olive oil in a large frying pan over a medium heat. Add the coins of sliced leek and season with a pinch of salt. Stir to coat with oil and turn the heat to low. Leave to cook for 5-10 minutes, stirring every now and then, until soft. Add the garlic and cook, stirring, for 1 more minute. Tip the cooked leeks and garlic into a large bowl.
  3. Place the frying pan back on the heat and add the mushrooms to the pan with a pinch of salt. Allow to cook, stirring often, until most of the water has been drawn out and evaporated from the mushrooms. Once you see them start to brown, add the remaining tablespoon of olive oil, the white pepper and soy sauce and let cook until reduced and dry. Set aside to cool.
  4. To the bowl of leeks add the vegetable broth, rosemary, thyme and bread cubes. Stir to allow the bread to soak up the liquid. Tip into the prepared roasting dish. Dot with spoonfuls of the soy sauce mushrooms. Drizzle with a bit of extra olive oil.
  5. Bake for 25-35 minutes until the top is crisp and starting to brown. Serve hot.

Notes

To make ahead:

Prepare up until just before you bake it. Cover the dish (I just use a baking sheet to cover it) and place in the fridge for up to 2 days. Uncover and bake straight from the fridge, no need to bring to room temperature.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Simple Garlicky Vegan Sourdough Stuffing appeared first on Izy Hossack - Top With Cinnamon.

Mom’s Stovetop Turkey Stuffing

Classic Thanksgiving turkey stuffing recipe made with French bread cubes toasted in butter, walnuts, onion, celery, apple, green olives, and stock made from turkey giblets. No stuffing is better than Mom’s! Continue reading “Mom’s St…

Classic Thanksgiving turkey stuffing recipe made with French bread cubes toasted in butter, walnuts, onion, celery, apple, green olives, and stock made from turkey giblets. No stuffing is better than Mom's!

Continue reading "Mom’s Stovetop Turkey Stuffing" »

Grilled Bread Stuffing.

YES we are doing it. Making grilled bread stuffing!  This might just be the most incredible Thanksgiving stuffing I have EVER tried. The flavor is classic and simple but savory and incredible. It deserves all the exclamation points in the world.  How is it possible that with all of my grilling obsessions, I didn’t think […]

The post Grilled Bread Stuffing. appeared first on How Sweet Eats.

YES we are doing it. Making grilled bread stuffing! 

This grilled bread stuffing is a modern twist on the classic - deliciously traditional and flavored to perfection, made with grilled bread!

This might just be the most incredible Thanksgiving stuffing I have EVER tried. The flavor is classic and simple but savory and incredible.

It deserves all the exclamation points in the world. 

bread on the grill

How is it possible that with all of my grilling obsessions, I didn’t think about grilling my bread for stuffing until right now?

I mean, HOW?! 

Okay and actually, it wasn’t even me who thought of it. Lacy looked at me and was like… what is we grill the bread for stuffing since we’re grilling the turkey?!

And then my brain exploded.

It’s no secret that I freak over all forms of grilled bread. It gets so smoky, so charred. So flavorful! I knew that if we grilled it and then chopped it up for stuffing, it would be a HIT.

And it is. 

perfect grilled bread

So here’s how to do it!

First, grill your bread as the initial step. You don’t need to worry about using stale bread. Grilling it will give it that texture. If you want to get a head start on things, you could even grill it the night before. But honestly, if you’re going to grill your turkey anyway, you may as well just throw the bread on the grill right before!

It only takes a few minutes. It’s so super quick. 

In order to give it that classic stuffing texture, when some pieces are toasty and crisp and others are slightly soft and chewy, I use a bit of ungrilled bread too. For the whole dish, I like a mix of sourdough and white italian bread. 

Now if I’m being honest, the rest of this stuffing is boring. Okay, not BORING, but it’s traditional. Which is usually the best kind of stuffing.

I make it like I always make my stuffing on Thanksgiving, I just do it with grilled bread. Now you can do it with grilled bread! 

The important part is sautéing your onion and celery in lots of butter. And yes… there is a lot of butter. There is even more butter after that. It’s the key component to fantastic stuffing. 

The other ingredient that is a game changer? Fresh herbs. You can use whatever you love, but I’m partial to parsley, sage and rosemary. 

This grilled bread stuffing is a modern twist on the classic - deliciously traditional and flavored to perfection, made with grilled bread!

Then the rest is history! Make a binder with some eggs, give a good shower of salt and pepper, bake it until it comes together and the edges and corners get all extra crunchy and crispy. 

Ooooh so good. Those are the parts I love to cover in gravy. I can never get enough.

For as long as I can remember, my mom has always made the best stuffing. It’s so traditional and classic but very flavorful and everyone adores it. This is one of the only versions that has come close to (or maybe even beats?!) it. 

This grilled bread stuffing is a modern twist on the classic - deliciously traditional and flavored to perfection, made with grilled bread!

It’s very possible that I may only make grilled bread stuffing from here on out. Wowza. 

This grilled bread stuffing is a modern twist on the classic - deliciously traditional and flavored to perfection, made with grilled bread!

Grilled Bread Stuffing

Grilled Bread Stuffing

This grilled bread stuffing is a modern twist on the classic – deliciously traditional and flavored to perfection, made with grilled bread!

  • 2 tablespoons butter (melted)
  • 1 loaf of italian bread, (sliced into 1-inch slices (1 standard loaf is about 1 pound of bread))
  • 3 tablespoons olive oil
  • ½ loaf sourdough bread, (torn into pieces)
  • 1 stick butter, (melted)
  • 2 cups chopped sweet onion
  • 1 cup chopped celery
  • 4 garlic cloves, (minced)
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • ½ cup fresh chopped parsley
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 cups chicken or turkey stock
  • 2 large eggs
  1. Preheat your grill to medium-high heat. You want the temperature around 400 to 425 degrees F. Spray or brush a 9×13 inch baking dish (or roasting pan) with the melted butter.
  2. Brush both sides of the italian bread slices with olive oil. Once the grill is hot, place the bread on the grates. Grill on both sides until charred and grill marks appear, about 1 to 2 minutes per side. Let the bread cool completely. Once cool, tear or chop the slices into pieces.
  3. Toss together the sourdough pieces of bread and the grilled pieces of bread in the buttered baking dish.
  4. Heat a large skillet over medium heat and add the butter. Once melted, stir in the onion, celery, garlic, salt and pepper. Cook, stirring occasionally, until the veggies soften, about 5 to 6 minutes.
  5. Pour the entire butter/onion/celery mixture over the bread pieces in the baking dish. Add the fresh herbs on top. Add in 1 cup of stock. Toss everything together.
  6. In a small bowl, whisk together the eggs and remaining stock. Pour it over the bread and mix everything well to combine. I like to mix very well so there are no big spots of egg anywhere.
  7. Place the stuffing in the oven and roast for 60 to 75 minutes. You want the internal temperature of the stuffing to be 160 degrees F when tested with a thermometer. If the edges start to burn too much, you can tent the stuffing with foil.

This grilled bread stuffing is a modern twist on the classic - deliciously traditional and flavored to perfection, made with grilled bread!

Give me all the gravy.

The post Grilled Bread Stuffing. appeared first on How Sweet Eats.

Sausage Stuffing

Sausage Stuffing is a delicious homemade addition to all of your holiday meals! Make it from scratch and never go back to the boxed stuffing. Sausage Stuffing Recipe Stuffing is the ultimate Thanksgiving side dish. It is a CLASSIC! People wait all year…

Sausage Stuffing is a delicious homemade addition to all of your holiday meals! Make it from scratch and never go back to the boxed stuffing. Sausage Stuffing Recipe Stuffing is the ultimate Thanksgiving side dish. It is a CLASSIC! People wait all year for Thanksgiving so they can get their stuffing fix. Josh is one…

The post Sausage Stuffing appeared first on Two Peas & Their Pod.