Name: Fermented Sourdough Stuffing
Prep time: 14400 min
Cook time: 57600 min
Total time: 70 min
Ingredients: Ingredients:; 1 tbsp avocado oil; 2 tbsp butter (or Miyoko's butter); 1 cup chopped vidalia onion; 3 leeks (white parts only, thinly sliced); 2 cups chopped mushrooms; 4 garlic cloves (minced); 2 tbsp chopped thyme; 1 tbsp chopped sage; 1 1/2 tsp sea salt; 1 tsp black pepper; 2 cups veggie broth; 10 cups cubed fermented sourdough bread; 1/4 cup melted butter (or Miyoko's butter); 3 large eggs (lightly beaten); 1 tbsp chopped fresh flat-leaf parsley for topping

Print Recipe

Fermented Sourdough Stuffing

A hearty and flavorful side dish for the holidays!

Prep Time10

Cook Time40

Total Time1 10

Course: Main Dish

Servings: people

Calories: 135kcal

Ingredients

Ingredients:
1 tbsp avocado oil
2 tbsp butter or Miyoko’s butter
1 cup chopped vidalia onion
3 leeks white parts only, thinly sliced
2 cups chopped mushrooms
4 garlic cloves minced
2 tbsp chopped thyme
1 tbsp chopped sage
1 1/2 tsp sea salt
1 tsp black pepper
2 cups veggie broth
10 cups cubed fermented sourdough bread
1/4 cup melted butter or Miyoko’s butter
3 large eggs lightly beaten
1 tbsp chopped fresh flat-leaf parsley for topping

Instructions

Instructions:
Preheat oven to 375°F.
Heat oil & 2 tbsp butter in a large skillet over high until butter melts.
Stir in onion, leeks & mushrooms.
Cook, stirring occasionally, until tender, about 5 min.
Add garlic; cook, stirring, 1 minute.
Add thyme, sage, salt, pepper & 1/2 cup of the broth; cook, stirring, 1 min.
Combine leek mixture and bread cubes in a large bowl.
Add ¼ cup melted butter, eggs, and remaining 1 1/2 cups broth; stir to combine.
Spoon mixture into a lightly greased baking dish; let stand 20 minutes.
Bake in preheated oven until golden brown, about 40-45 minutes.
Remove from oven and sprinkle with parsley.
Enjoy!

Nutrition

Leave a Reply Cancel comment reply

Toasted Muesli with Coconut, Dark Chocolate and Macadamia Nuts

Since it’s so versatile and easy to transport, Muesli makes the best treat to have at work, take it with you on the road or just enjoy it as a meal with a variety of toppings. Put it in a mason jar, screw on the lid, and take it with you! Oats are very satisfying and this snack can keep you full for hours.
The end result is a lightly sweetened, slightly crunchy muesli. Try it with cold oat milk, or heat it up together with the milk to create a hot cereal. The add ons are endless from coconut yogurt to dried fruit, fresh fruit or seeds. I love the texture, flavors, flexibility and creativity in this delicious muesli!

Roasted Triple Squash with Brussels Sprouts, Pecans and Cauli Crumble

This delish dish is packed with flavor, antioxidants, colorful nutrients and crunch! 3 different squash (Acorn, Butternut and Honey Nut) make this one healthy meal as they are rich sources of vitamins A, C, K, and minerals like magnesium, potassium, manganese, coppper, phosphorus, calcium and iron. The topping, Cauli Crumble, takes just a few minutes to cook and adds a substantial amount of fiber and protein to the meal. This is a simple dish that is great for the holidays or any day of the week!

Spicy Spud Balls

These spicy spud balls are packed full of flavor with fresh herbs, spices, oats and red potatoes. They are incredibly delicious and nutritious with a nice crunchy outside. I’ve made many versions of balls and burgers using beans and grains but never potatoes. So why not try it! I can honestly say they were way better than I’d expected them to be and a big hit with my taste tester. We enjoyed eating them with pasta, salad and just by themselves with sauce.