Pumpernickel and Sourdough bread come together in this hearty, healthy and completely vegetarian version of the must-have Thanksgiving side dish- stuffing!Jump to Recipe
Stuffing is one of my top three favorite Thanksgiving foods- ranking at the top of the charts with sweet potatoes and buttered rolls.
I like carbs, obvs.
Which is hilarious since I had never given any of these (but one, can you guess which?) a try since I was well into college.
So foolish. All those years of delicious eating wasted on regular potatoes…
As you may imagine, since discovering the awesomeness of these Thanksgiving sides there has been no holding me back. Especially in the stuffing, aka dressing, department. I always make sure to pile my plate high and drown them in gravy.
And call dibs on leftovers. That last part- important!
While flipping through Cooking Light the other day (my new fav magazine, btw. I have no idea what took me so long to get a subscription), I noticed their recipe for a three herb pumpernickel and sourdough stuffing. I immediately bunny eared the page and made it that week!
Unlike other stuffing recipes which can be heavy and buttery and unhealthy overall, this stuffing recipe was definitely on the lighter side. Less butter, more vegetables and a heartier bread (rather than just white bread). Anywho, of course, I made some changes since it’s literally impossible for me to follow a recipe. I added more vegetables, made a more even ratio of sourdough to pumpernickel, added chopped apple and dried cranberries.
It was a fantastic vegetarian stuffing. Of course, if I had to choose between traditional dressing or this vegetarian version, I would probably go with the traditional version. HOWEVER, that is no fault of this recipe. I simply like everything that isn’t good for me 🙂 If keeping this dish vegetarian isn’t important, I HIGHLY recommend adding some ground pork or chopped sausage. Just do it. The added saltiness with the sweet- so perfect.
- 1 sourdough baguette 12 ounces, cut into 3/4 inch cubes (approximately 6 cups)
- 8 ounces Pumpernickel bread cubed (approx. 4 cups)
- 5 tablespoons butter divided
- 2 yellow onions diced
- 4 large carrots diced
- 6 stalks celery finely diced
- 2 large apples chopped into small cubes
- 2 tablespoons fresh sage chopped
- 1 tablespoon fresh thyme chopped
- 2 tablespoons fresh rosemary chopped
- 5 cloves garlic minced
- 1.5 cups dried cranberries
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 4 cups chicken broth
- 2 tablespoons fresh parsley chopped
- 2 large eggs beaten
Preheat oven to 350 degrees F.
Spread bread cubes in a single layer over two baking sheets. Bake at 350 degrees for 12-15 minutes, or until toasted. Stir once after 5 minutes. Remove baking sheets from the oven and transfer bread to a large bowl.
Place a large skillet over medium high heat. Add two tablespoons of butter to the skillet and add the onion, carrots and celery. Stir well to combine. Sauté for 5-6 minutes, stirring frequently.
Add the diced apples, sage, thyme, rosemary, garlic and dried cranberries to the vegetables and mix well. Continue to cook everything together for an additional 2-3 minutes. Add the salt and pepper. Transfer the vegetable herb mixture to the bread.
Remove skillet from heat, but while it is still warm melt the remaining 3 tablespoons of butter in the skillet (or, simply melt the butter in the microwave).
Transfer the butter to a large mixing bowl and combine with the chicken broth, parsley and two beaten eggs. Pour the broth mixture in with the bread and vegetable herb mixture and gently toss to combine.
Spray a 2-quart baking dish with non stick cooking spray. Carefully transfer bread mixture into the baking dish and bake for 40-50 minutes at 350 degrees.
recipe inspired by cooking light