Fermented Sourdough Stuffing
A hearty and flavorful side dish for the holidays!
Servings: 16 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
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