By Holly V. Gray

Sourdough Stuffing with Vegan Chicken, Apples, and Sage

One thing I know for sure about stuffing is that everyone has an opinion on what makes a good one. Personally, I prefer mine with a little crunch and minus any cream-of soups which is the exact opposite of the cornbread-based dressing I was exposed to for most of my life growing up in the South. Over the years though, I have successfully adapted my own non-soup-based cornbread stuffing but this year I decided to ditch the cornbread entirely and try my hand at working with sourdough instead and…. oh, my goodness… what a difference!  I also added in some Beyond Meat chicken for that extra bit of “meatiness” and an apple for a touch of sweetness.

Perfect as a side dish for the holidays, this vegan spin on a comfort food classic is hearty enough to stand on its own as an entree anytime. I served this stuffing for dinner on a regular Tuesday night with a side of green beans.

 

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Sourdough Stuffing with Vegan Chicken, Apples, and Sage
 
Author:
Ingredients
  • 1 medium sourdough bread loaf, cubed (4-5 cups)
  • 2 Tablespoons vegan butter
  • 1 9-oz pkg. Beyond Meat chicken strips, cubed
  • ¼ cup yellow onion, diced
  • ½ cup celery, sliced
  • ½ tsp. sea salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. dried thyme leaves
  • 1 Granny Smith apple, cored and diced
  • 2-3 TBSP fresh sage
  • 1½ cups vegetable broth
  • ½ teaspoon sea salt, or to taste
  • ¼ teaspoon black pepper, or to taste
Instructions
  1. Preheat oven to 300°F. Place bread cubes on a baking sheet and toast 10-15 minutes, just until lightly crunchy. Allow to cool slightly before placing in a large mixing bowl and set aside.
  2. Increase oven temperature to 350°F.
  3. Heat butter in a large skillet over medium-high heat. Add cubed chicken, onion, celery, salt, pepper, and thyme. Cook, stirring frequently, 10-12 minutes, until vegetables are tender. Stir in the apples and sage, then continue cooking an additional 1-2 minutes. Pour over the bread cubes.
  4. Stir in the vegetable broth and mix gently to get everything evenly distributed and coated with the broth. Season with salt and pepper, to taste.
  5. Pour stuffing into a prepared 8x8 glass baking dish. Bake 45-50 minutes, until lightly browned on top. Serve warm or room temperature.

 



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