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Fermented Sourdough Stuffing

A hearty and flavorful side dish for the holidays!
Prep Time10 days
Cook Time40 days
Total Time1 hour 10 minutes
Course: Main Dish
Servings: 16 people
Calories: 135kcal


  • 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:
  • 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!


Calories: 135kcal | Carbohydrates: 16g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 478mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 492IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 2mg
Sourdoug Stuffing 2

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