Eating Bird Food · by Brittany Mullins★ 5.0 (4)
Sourdough Stuffing
NUTRITION · PER SERVING80M COOK
CAL 9%·PRO 10%
CARBS 31G70% OF CAL
4G FIBER0G ADDED2G INTRINSIC26G OTHER2G TOTAL SUGAR
FAT 5G25% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sourdough bread cubes sautéed with vegetables, fresh herbs, and vegetable broth create a flavorful, vegan-friendly stuffing. This is a classic holiday side dish with earthy mushroom and sage notes.
sideamerican🍪 sheet pan🥧 baking dish🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 loaf sourdough (about 12 cups loosely packed)
- 4 Tablespoons vegan butter (regular butter works too)
- 1 yellow onion (peeled and chopped)
- 3 cloves garlic (minced)
- 1 cup celery (chopped)
- 8 oz package baby bella mushrooms (chopped)
- 3 Tablespoons fresh sage leaves (chopped)
- 2 Tablespoons fresh rosemary (chopped )
- 2 Tablespoons fresh thyme (chopped )
- ¼ cup fresh parsley (chopped )
- ½ teaspoon sea salt (plus more to taste)
- ½ teaspoons ground pepper (plus more to taste)
- 3 cups vegetable broth
At a glance
PER SERVING · TIME 80M
CAL 9%·PRO 10%
CARBS 31G70% OF CAL
4G FIBER0G ADDED2G INTRINSIC26G OTHER2G TOTAL SUGAR
FAT 5G25% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 5m
- Sodium
- 724mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 189mg
- Calcium
- 20mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 724MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.