You may not be pulling a giant turkey out of your oven but that doesn’t mean you can’t enjoy the classic Thanksgiving stuffing. Whether you’re doing a Tofurky or simply love forkfuls of sourdough dressing, this vegan stuffing recipe will be a big hit on your holiday table.
Vegan Sourdough Stuffing
- 1 pound whole wheat sourdough bread, torn into pieces
- 1 tablespoon olive oil
- 1 red bell pepper, seeded, chopped
- 1 small onion, chopped
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 2 cups vegetable broth
- 1 teaspoon rubbed sage
- 1 teaspoon minced rosemary
- 2 teaspoons fresh thyme
- 3 tablespoons minced fresh parsley
- Salt and freshly ground black pepper
- 1 cup candied walnuts or pecans (you can also substitute roasted nuts)
- Preheat oven to 350 degrees F. and spray a 2-quart baking dish with cooking spray.
- Spread bread out on a rimmed baking sheet and place in the oven until toasted, about 5 minutes. Set aside.
- Meanwhile, heat oil in a medium skillet over medium heat. Add bell pepper, onion, carrot, and celery. Cook, stirring often, until vegetables are softened.
- In the prepared baking dish, combine bread, vegetable mixture, broth, and herbs. Season with salt and pepper and let sit for 10 minutes. Add nuts and mix well.
- Cover dish with aluminum foil and bake for 30 minutes. Uncover and bake 15 to 20 more minutes or until the top is slightly dry. Serve warm.