This Sourdough Stuffing Recipe combines fresh sourdough, roasted butternut squash, sautéed vegetables, and fragrant herbs for a savory, comforting side dish perfect for Thanksgiving or Christmas dinner.
Transitioning to a vegan lifestyle can make traditional holiday meals feel challenging. After I stopped eating animal products in 2011, I experimented for years to recreate the flavors I missed most. Stuffing was high on that list—my Nana’s turkey dressing was always a favorite because it balanced rich, comforting flavors and was made with love.
This vegan sourdough stuffing took time to develop, but it delivers the same cozy, savory satisfaction. The mixture is tender inside with a slightly crisp top, full of roasted squash sweetness, umami mushrooms, and the warming notes of sage and rosemary. Best of all, even meat-eaters will enjoy it.
Is Stuffing Vegan?
Not all stuffing recipes are vegan—many include sausage, poultry broth, butter, or eggs. This recipe uses only plant-based ingredients: vegetable bouillon or broth, oil instead of butter, and optional vegan sausage for added texture and flavor, making it suitable for vegans and vegetarians.
Ingredients
Sourdough Bread: Use a fresh loaf—bakery, store-bought, or homemade. Cube into roughly 1/3-inch pieces for even toasting.
Butternut Squash: Peel and cut into 1/3-inch cubes. Roasted squash adds natural sweetness, creaminess, and color.
Onion & Celery: One yellow (or white) onion and about 1 cup diced celery provide the aromatic base.
Mushrooms: A mix of oyster and baby bella mushrooms contributes hearty, savory texture. If oyster mushrooms aren’t available, use extra baby bella or another favorite variety.
Vegan Sausages (optional): Chopped plant-based sausages add savory depth and protein. Use homemade or store-bought options like smoked apple & sage varieties.
Fresh Herbs: Minced sage and rosemary bring classic stuffing flavor. If needed, substitute dried herbs (use less by volume).
Vegetable Bouillon Paste or Broth: Dissolve bouillon paste in hot water or use vegetable broth to moisten and season the bread.
Oil, Salt & Pepper: Avocado or extra virgin olive oil for roasting and sautéing. Season with sea salt, white pepper, and black pepper to taste.
How to Make Sourdough Stuffing
- Preheat oven: Set to 375°F and line two baking sheets with parchment or silicone mats.
- Prep bread and squash: Toss cubed squash with 2 tbsp oil and 1/2 tsp salt; spread on one sheet. Toss sourdough cubes with 2 tbsp oil and 1/2 tsp salt; spread on the other sheet.
- Toast and roast: Bake squash about 40 minutes until tender. Bake bread cubes 15 minutes until crispy. They can roast simultaneously on different racks if space allows.
- Sauté aromatics: While things roast, heat 1 tbsp oil in a large skillet (cast iron preferred). Cook onion, garlic, and celery with a dash of salt until translucent, about 5 minutes.
- Cook mushrooms and sausage: In another skillet, warm 1 tbsp oil and sauté mushrooms, chopped vegan sausage, sage, and rosemary until mushrooms are tender, about 10 minutes. You can also add them to the onion mixture after the onions are translucent.
- Combine ingredients: Remove pans from heat. In a large oven-safe dish or the skillet, combine toasted bread, roasted squash, sautéed onions, mushrooms, and sausage. Stir gently to mix.
- Add broth: Pour the prepared vegetable bouillon or broth (about 3 cups) over the mixture and stir to distribute. Taste and adjust salt and pepper.
- Bake: Cover with foil or a lid and bake 30 minutes. Remove foil and bake 5 more minutes to crisp the top. Serve hot.
Recipe Pro-Tips
- Use fresh bread: Fresh sourdough gives better flavor and texture than stale bread; toast to dry it and enhance flavor absorption.
- Cast iron works best: A large cast iron skillet helps the stuffing bake evenly and develop a slightly crisp edge. An oven-safe skillet or 8×13-inch baking dish also works.
- Season generously: Salt and pepper brighten all the flavors—adjust to taste before baking.
Make Ahead Instructions
Prepare the stuffing through the step before adding the broth. Store covered in the refrigerator for up to 2 days. When ready to serve, toss with broth, adjust seasoning, then bake as directed.
Doubling the Recipe
This recipe serves about 6–8 people. For larger gatherings, double the ingredients and use additional pans for roasting and baking.
Recipe Variations
- Omit sausage: Make it without vegan sausage for a lighter vegetable-forward version.
- Dried herbs: Swap fresh sage and rosemary for 1 tsp each dried.
- Different breads: Fresh ciabatta, French, artisan, or whole-grain loaves all work well.
- Non-vegan option: If not following a vegan diet, this stuffing still appeals to omnivores and pairs well with traditional dishes.
Storage Directions
- Refrigeration: Store leftovers in an airtight container up to 3 days.
- Freezing: Freeze in a freezer-safe container up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a 300°F oven (covered) for 10–15 minutes or microwave on low until heated through.
Frequently Asked Questions
Vegetable broth is an excellent substitute. It adds moisture and savory flavor without using eggs.
Yes. Drying or toasting the bread lets it absorb seasonings and broth without becoming soggy.
Yes. Omit the butternut squash and mushrooms and proceed with the remaining ingredients for a simpler dressing.
Stale bread can be used, but fresh bread toasted until dry typically yields better flavor and texture.
More Vegan Thanksgiving Recipes
- Whole roasted cabbage
- Vegan butternut squash mac and cheese
- Roasted beets and carrots
- Vegan pecan pie
- Vegan sweet potato pie
Sourdough Stuffing
Ingredients
- 1 loaf sourdough bread, about 6–8 cups, cubed ⅓ inch
- 1/2 butternut squash, peeled and cubed (about 2 cups)
- 5 tbsp avocado or extra virgin olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 cup celery, diced
- 1/2 lb oyster mushrooms, chopped (about 2½ cups)
- 10 oz baby bella or cremini mushrooms, thinly sliced (about 2½ cups)
- 4 vegan sausages, chopped (optional)
- 6 fresh sage leaves, minced (or 1 tsp dried)
- 1 tbsp fresh rosemary, minced (or 1 tsp dried)
- 1 tbsp vegetable bouillon paste, dissolved into 3 cups hot water (or 3 cups vegetable broth)
- 1 tsp sea salt, plus more to taste
- 1 tsp white pepper
- 1 tsp black pepper
Instructions
- Preheat oven to 375°F and line two baking sheets with parchment or silicone mats.
- Toss cubed butternut squash with 2 tbsp oil and 1/2 tsp salt; spread on one sheet. Toss sourdough cubes with 2 tbsp oil and 1/2 tsp salt; spread on the other sheet. Roast squash about 40 minutes until tender and bake bread cubes 15 minutes until crispy. They can bake together on different racks if space allows.
- While roasting, heat 1 tbsp oil in a large skillet. Sauté onion, garlic, and celery with a dash of salt until translucent, about 5 minutes.
- In another skillet, heat 1 tbsp oil and cook mushrooms, vegan sausage, sage, and rosemary until mushrooms are tender, about 10 minutes. (You can also add them to the onion mixture after the onions are translucent.)
- Remove pans from heat. Combine toasted bread, roasted squash, sautéed onions, mushrooms, and sausage in a large oven-safe dish or skillet. Pour the prepared vegetable broth over the mixture and stir to combine. Adjust salt and pepper to taste.
- Cover with foil and bake 30 minutes. Remove foil and bake 5 minutes to crisp the top. Serve hot.
Notes
Storage Directions
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze for up to 3 months; thaw overnight in the fridge before reheating.
- Reheating: Warm in a 300°F oven (covered) for 10–15 minutes or microwave on low until heated through.
Nutrition
Carbohydrates: 41 g |
Protein: 9 g |
Fat: 11 g |
Sodium: 969 mg |
Fiber: 4 g