Sourdough Herb Stuffing (Vegan & Allergy Friendly)
If you haven't tried sourdough stuffing - you don't know what you're missing!
It's the STUFF of dreams!
Thanksgiving is all about the side dishes for me, and one of my favorites is, of course, stuffing.
What you need:
3/4 cup dairy free butter
1.5 pounds sourdough bread, cut into 1 inch cubes ɴᴏᴛᴇ: I used Boudin Bakery bread available at Costco, which is from a tree nut & peanut free facility.
1 yellow onion, diced
8 celery stalks, diced
1/2 cup parsley, chopped
1 tbs each of rosemary, sage, thyme
1 shallot, minced
1 tbs kosher salt
1 tsp pepper
3 cups vegetable broth
What to do:
Preheat the oven to 250 and scatter bread on a baking dish, mixing every so often until dried out, about 1 hour. Let cool in large bowl. Melt butter in pan over medium heat and add celery, onions, shallot. Cool until soft (about 15 minutes). Add to bread bowl. Stir in herbs, spices. Add broth and toss gently. Transfer to baking dish. Preheat oven to 350, cover, then bake for 45 minutes. Uncover and bake for 20 additional minutes.
This recipe feeds about 8 people, so do the math and make sure there's enough for everyone when you make it! I promise you will want seconds.