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.
- 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
- 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.
- Increase oven temperature to 350°F.
- 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.
- 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.
- Pour stuffing into a prepared 8x8 glass baking dish. Bake 45-50 minutes, until lightly browned on top. Serve warm or room temperature.