Typically, stuffing is oily, but this delicious sourdough stuffing doesn't need any to be delicious! Sourdough bread is cubed and toasted while you sauté onions, garlic, and vegetables until soft and tender. Then, you toss everything together and bake with vegetable broth until it's crispy on top, but tender below. The distinct taste of sourdough bread combined with meaty mushrooms, scallions, and raisins for sweetness will make this stuffing the most popular dish on the table.
Low-Fat Sourdough Stuffing [Vegan, Gluten-Free]
- 6 cups firmly packed diced sourdough bread (gluten-free, if necessary)
- 1/4 cup vegetable broth
- 1 cup chopped red onion
- 1 cup chopped celery
- 3 scallions, minced
- 2 garlic cloves, chopped
- 1/4 cup bell pepper, chopped
- 1/2 cup mushrooms, thinly sliced
- 1/2 cup dark raisins
- 1/4 cup rosemary Marcona almonds or any seasoned almonds of choice, roughly chopped
- 1/4 cup chopped fresh parsley
- 1/2 tablespoon fresh rosemary
- 1/2 tablespoon fresh thyme
- 1 teaspoon coconut vinegar or apple cider vinegar
- 1/2 teaspoon fresh sage
- 1/2 teaspoon oregano
- 1/8 teaspoon sea salt
- Freshly ground black pepper
- 1 1/2 cups vegetable broth
- Preheat the oven to 350°F.
- Place the diced bread on a baking sheet and bake for 10-12 minutes, or until it is dried out and lightly browned.
- Heat oil in a large skillet. Add the onions, celery, scallions, and garlic until softened. Add in bell pepper and mushrooms, and cook on medium heat until everything is softened.
- Combine the bread cubes with the onion in a large mixing bowl. Add all the remaining ingredients except the broth and toss together. Pour the broth in slowly while gently mixing, stirring, to moisten the ingredients evenly.
- Transfer the mixture to a shallow baking pan and bake for 30-40 minutes, or until the bread is lightly browned.