Vegetarian Sourdough Stuffing
Ingredients
-
1
loaf
crusty sourdough bread, cut into ½-inch cubes (about 11 cups)
-
3
tablespoons
unsalted butter
-
1
large
onion, diced
-
4
ribs
celery, chopped
-
3
cups
fresh cremini mushrooms, sliced
-
4
Granny Smith
apples, cored and chopped
-
3
cups
vegetable broth
-
2
large
eggs
-
⅓
cup
chopped fresh sage leaves
-
¾
teaspoon
fine sea salt
-
½
teaspoon
freshly ground pepper
Instructions
- Preheat the oven to 300°F.
- Spread the bread cubes on two baking sheets and bake for 15 minutes until dried but not browned.
- Transfer the bread to a large bowl.
- In a skillet, heat the butter over medium-high heat and add the onion, celery, mushrooms, and apples, cooking until soft (about 10 minutes).
- Combine the cooked mixture with the bread cubes.
- In a separate bowl, whisk together the vegetable broth and eggs, then pour over the bread mixture and stir to combine.
- Season with sage, salt, and pepper, mixing well.
- Pour the stuffing into a greased 9x13 pan and bake at 350°F for about 45 minutes until lightly browned and crisp on top.
- Remove from the oven and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
70mg
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