I’ve always loved sage, but I only recently started cooking with it. I can’t believe what a treat I was missing out on for so many years! It’s an absolutely perfect flavor for holiday dishes. It pairs well with savory and sweet flavors, and elevates the flavor of your dish to the next level.
If you’re gluten free, this recipe would work just as well using 1 pound of gluten free bread. I’ve tried it both ways and both were delicious. Since I’m not 100% gluten free, this is one indulgence that I still enjoy.
I also love that this recipe is easily adaptable to different flavor profiles. This recipe makes a basic (but still absolutely delicious!) stuffing. At the very end of the process (just before baking), you can add in your favorite mix ins. Some of my favorite mix in combinations are walnuts and cranberries, or pine nuts, parsley, and raisins.
Have you tried this recipe? What did you think of it? Let me know in the comments below!
Sourdough Sage Stuffing (Vegan):
- 1 loaf sourdough (1 pound loaf) cut into 1” cubes
- 8 Tablespoons vegan butter* + vegan butter to grease the pan
- 20 leaves fresh sage cut into ¼” strips
- 2 large stalks celery chopped
- 2 medium yellow onions chopped
- 2 Tablespoons cornstarch or arrowroot powder
- 3 cups water divided
- 2 Tablespoons Vegetable Better Than Bouillon or 4 Tablespoons vegetable bouillon powder
- Fine sea salt to taste
- Pepper to taste
- Preheat oven to 300 F.
- Place the cubes of sourdough bread on a baking sheet and bake for 30-40 minutes (until dry), tossing once. If your bread is fresher, you will need to toast it for 40 minutes. If your bread is stale, 30 minutes should be enough time.
- After the sourdough cubes are dried out, remove them from the oven and place them in a large bowl.
- Increase the oven temperature to 375 F.
- Melt the butter in a medium sized cast iron skillet over medium heat.
- Add the celery, onion, and salt and pepper to taste to the skillet. Saute for 10-12 minutes until completely tender.
- Stir in the sage and saute for 1 minute.
- Stir in the cornstarch or arrowroot powder until it has evenly coated the butter, onion, celery, and sage mixture.
- Transfer the butter, onion, celery, and sage mixture to the bowl of sourdough bread cubes, stir the bread cubes to coat them with the the butter, onion, celery, and sage mixture.
- Combine bouillon and water in a small pot to make vegetable broth. Bring to a simmer.
- Add 2 ½ cups broth to the bread cube mixture, stirring gently to make sure all cubes are evenly soaked.
- Taste, add additional salt and pepper as desired at this point.
- Let the bread cubes soak for 5 minutes to completely absorb the liquid. If it looks dry after 5 minutes, add the additional ½ cup of broth and stir.
- Grease a medium sized cast iron skillet with vegan butter or oil of choice.
- Transfer bread cube mixture to the greased cast iron skillet and cover with aluminum foil.
- Bake for 30 minutes.
- Remove aluminium foil and bake for an additional 35 to 40 minutes until crispy and brown.
*I used the Earth Balance vegan butter sticks. This is my favorite vegan butter replacement and I prefer the sticks for baking and cooking because they have a lower water content than the tub does. The tub has more water in it to make it more spreadable, which makes it not as ideal for baking and sauteing.