this craisin and leek sourdough stuffing is a fun twist on a traditional thanksgiving side dish! made with sourdough bread it has great flavor and the leeks and craisins add great flavor.
the inspiration
Growing up, and still now, we are a boxed stuffing family. I really do love boxed stuffing and I am proud to say it. However, I know it can be hard for people to find vegan friendly boxed stuffing. I also know some people really like to make homemade stuffing so I wanted to give you all a recipe for it.
For this stuffing recipe I wanted to share something a little bit different. So, I thought the sourdough bread was a fun and delicious twist. Also, the leeks and craisins add a lot of great flavor and texture.
the ingredients
- Sourdough Bread: for sourdough stuffing we of course need sourdough bread! I used a sourdough boule to keep it easy.
- Leeks: the leeks add nice flavor and a bit of sweetness.
- Craisins: I like to use craisins to add a little bit of tartness.
- Shallot: the shallot compliments the leeks really well without overpowering the flavor.
- Fresh Herbs: we will use rosemary, thyme, and sage to add nice flavor.
- Vegan Butter: the vegan butter is used to saute the veggies, herbs, and on top of the stuffing.
- Vegetable Broth: you can either use homemade or store bought vegetable broth.
- Salt and Black Pepper: these will be used as seasoning for our craisin and leek sourdough stuffing.
history of stuffing
Stuffing, also known as dressing in some regions, has been around for centuries, its roots trace back to ancient Rome, where a cookbook called Apicius described recipes for stuffing animals with vegetables, herbs, nuts, and grains.
Over time, the concept spread across Europe, evolving to fit local ingredients and traditions. In America, stuffing became a Thanksgiving staple, traditionally baked inside poultry and seasoned with familiar flavors like sage, onion, and celery. Today, it’s enjoyed in countless variations, from classic bread-based recipes to creative plant-based versions.
cutting your bread ahead of time
Ideally, when making stuffing you want to cut your bread 1-2 days in advance and leave it out. This will give the bread time to dry out and become stale. However, if you forget or decide to make this last minute don’t worry!
You can very easily get your bread crispy beforehand. Just cut the bread cubes up and pop them into the oven. The oven will get them dried out just fine. You only need about 15 extra minutes to crisp them.
how to make the stuffing
- Cut the bread into cubes. You can either leave it out on your counter for 1-2 days or put in the oven at 350°F for 15 minutes to get crispy.
- In the meantime sauté the leeks, shallots, and herbs in vegan butter over medium heat for 10 minutes. You want everything to be softened and smell fragrant.
- Add the toasted bread cubes into a pan.
- Then, add in the cooked leeks, shallots, herbs, and craisins.
- Mix together with the vegetable broth.
- Add a few pieces of vegan butter on top, along with some salt and black pepper.
- Bake in the oven at 350°F for 40 minutes until the bread is crispy and golden on top.
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how to serve this recipe
I think when it comes to stuffing the garnish should be simple. A few pieces of fresh thyme on top will look beautiful. You really don’t need to do much here, especially because once a few scoops get taken out it won’t matter.
There is also a lot going on in this stuffing between the flavor of the sourdough, the leeks, shallots, and craisins. So, there really isn’t need to add too much more to it.
why you’ll love this recipe
I think this homemade craisin and leek sourdough stuffing is the perfect addition to any Thanksgiving table. Any stuffing is always delicious but the elements of this one come together to truly create something delicious.
The leeks add such incredible flavor as well. I think this will be a stuffing everyone will love. It is also great to get part of this prepped ahead of time with the bread cubes.
craisin & leek sourdough stuffing faq
Is this recipe allergy friendly?
It does contain gluten but it is soy and nut free. You can easily swap in gluten free bread.
How do I store leftovers?
In a container in the fridge. I do not recommend freezing.
How do I reheat the leftovers?
In the oven, air fryer, or microwave.
Can I use the premade mix for this?
Of course! Just be sure to check the ingredients so there are no animal products. But you can also just use the bread cube and follow the recipe.
What else can I add to this?
You can add in anything you like. If you wanted to add in some nuts like pecans, hazelnuts, or walnuts that would be good.
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Craisin & Leek Sourdough Stuffing
Ingredients
- about 7 cups sourdough bread cubed
- 1 cup leeks cleaned and thinly sliced
- 1 shallot chopped
- ⅓ cup craisins
- 2 cups vegetable broth
- 3 tablespoons + 2 teaspoons vegan butter divided
- Salt and black pepper to taste
Instructions
- Cut the bread into cubes. You can either leave it out on your counter for 1-2 days or put in the oven at 350°F for 15 minutes to get crispy.
- In the meantime sauté the leeks, shallots, and herbs in vegan butter over medium heat in a pan for 8-10 minutes. You want everything to be softened and smell fragrant.
- Add the toasted bread cubes into a baking dish.
- Then, add in the cooked leeks, shallots, herbs, and craisins.
- Pour in the vegetable broth. Then, mix everything together with the vegetable broth.
- Add a few pieces of vegan butter on top, along with some salt and black pepper.
- Bake in the oven at 350°F for 40 minutes until the bread is crispy and golden on top.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
Nutrition
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Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
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