Vegetarian Sour Dough Stuffing

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We have a large family and our Thanksgiving Day Holiday is crazy fun. Full of love, laughter and food! Gone are the days where you make 1 turkey and 1 kind of stuffing. Now because of health issues, allergies and life style I have to make 3 kinds of stuffing, vegetarian, gluten free, and for those who still eat meat. The recipe with the stuffing featured is made with sour dough, because I love sour dough and so does my family, but of course you can use whole wheat, or your favorite gluten free kind. I would suggest making the stuffing two days or the day before your Thanksgiving dinner for two reasons, one it saves times so you don’t have to make it the morning of Thanksgiving, I’m sure you have so much going on. Two it will give the stuffing time for all the flavors to infuse with all the wonderful ingredients that will add a fuller more developed flavor and will be super moist! Cover tightly with foil and make sure the foil does not touch the stuffing and store in the refrigerator. Before baking bring the stuffing to room temperature on your counter for 2 hours.

You can purchase store bought bread cubes, and yes I have done that,  but I highly suggest you take the extra minutes it takes to cut and bake the cubes yourself. Make the bread cubes the day before or up to 3 days before you make the stuffing it will save you time. Store in your pantry until you are ready to use them in a large zip lock bag. This recipe yields 12 to 14 servings. Needless to say with my brood I triple the recipe! I like to have stuffing left over for the week end to make sandwich’s while we watch all the games! More people more fun!


Serves 12-14

Pre-heat oven to 350 F.

1-1/2 lb. sour dough bread cut into 1″cubes

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons extra virgin olive oil

Place the bread cubes into a large bowl, add rest of the ingredients and use your hands to mix. Scatter them on a baking sheet, shake the sheet back and forth to even them out. Bake for 45 minutes until the bread is golden and crunchy. Keep an eye on bread while baking so they won’t burn. Remove from oven and let the cubes cool. Leave out on your kitchen counter to dry out for 3 hours. Put them in a bowl cover with paper towel and let them sit out overnight cover with a paper towel. Next day put them in a Plastic bag for up to 4 days until you are ready to use them.



(Can be made up to 2 days before and stored in an airtight container in the refrigerator)


1/4 cup extra virgin olive oil

3 tablespoons shallots, diced small

9 Shiitake mushrooms, remove stems discard

1 lb. cremini or brown mushrooms, remove stems discard

1 teaspoon kosher salt

Juice from 1 medium lemon

3 tablespoons white wine


Slice the shiitake, and cremini or brown mushrooms thin. Place in a bowl and squeeze the juice from a medium lemon over and mix together gently. This will keep the mushrooms from turning brown. Set aside.

Heat a large cast iron skillet or heavy bottom skillet for 3 minutes. Add the olive oil and swirl to coat the skillet. Quickly add the shallots, shitake, cremini or brown mushroom, salt. The mushrooms will release a lot of their water. Cook down stirring and turning over mushrooms until all the water has evaporated, start to sizzle and begin to caramelize. Pour into a bowl and set aside.




   If you haven’t pre-made the mushrooms, follow the recipe above, set aside.

  2 onions sliced thin

  8 scallions chopped small

  3 carrots, chopped into small pieces

 3 celery ribs sliced on a diagonal ¼” thick

 1 teaspoon each kosher salt and cracked black pepper

 1– 14 ounce can of Health Valley Organic cream of mushroom soup, available at whole foods.

 2- cups home- made vegetable broth or store bought, I recommend, IMAGINE, Organic vegetable broth

½ cup fresh orange juice

½ cup Italian parsley, chopped coarsely

1 teaspoon of fennel seeds (optional)

1-1/2  teaspoons kosher salt

¼ cup raisins

¼ cup pumpkin seeds

1/4 cup cranberries

½ cup chopped walnuts


1/2 cup Pomegranate seeds

1/2 cup Italian parsley small coarse chop

3 tablespoons of fresh lemon juice


Place the baked sour dough cubes in a large bowl. Make sure the bowl is large enough to hold all the stuffing once the rest of the ingredients are added, set aside.


Heat a cast iron skillet or heavy skillet on medium high heat for 3 minutes. Pour in olive oil and coat the skillet, quickly add the onions, scallions, carrots, celery, salt, pepper, saute for 12 to 15 minutes until the vegetables caramelize.

Add in the mushrooms and stir.

Pour the vegetables over the bread cubes, add cream of mushroom soup, vegetable broth, orange juice, parsley, fennel seeds, (optional), salt, raisins, pumpkin seeds, cranberries.

Pour into a 10” x 16” Pyrex baking dish and cover tightly with foil and bake for 60 minutes until the top is crunchy and you can hear a sizzle!

Remove from the oven and serve while it’s hot!!!

You can place everything into a beautiful serving bowl or place on trivets on your Thanksgiving table right from the oven. Garnish with Pomegranate seeds, Italian parsley and drizzle lemon juice over the top.

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