Craisin & Leek Sourdough Stuffing
This craisin and leek sourdough stuffing is a delicious Thanksgiving side dish. Filled with a delicious contrast of sweet and savory.
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
Serving: 88gCalories: 231kcalCarbohydrates: 35.6gProtein: 5.5gFat: 7.9g
Tried this recipe?Let us know how it was!