Sourdough and Celery Dressing
A hearty and savory baked casserole dressing that is easy to make and perfect for the holiday table!
In fact, this savory casserole has also already made the cut for this year’s Thanksgiving feast.
The Sourdough Stuffing Muffins with Apples and Fresh Herbs I’ve been making for the last 5 or 6 years are always a crowd favorite and still just as popular as ever. However, this dressing is different enough in flavor and presentation that I think both can stand on their own.
It’s only springtime; is that too soon to be talking about Thanksgiving? I don’t think so.
As far as I’m concerned, it’s never too early to think about Thanksgiving! While we’re on the topic of holidays, I will add that this traditional dressing would also be good for Easter, Christmas dinner, and Mother’s Day brunch.
Sourdough and Celery Dressing is a classic, crowd-pleasing dish that should absolutely be served more than once a year.
One thing this dressing is not? Mushy. I cannot stand a soggy dressing!
For me, a good dressing has some structure to it. Sourdough and Celery Dressing is filled with big chunks of toasted sourdough bread that have been gently combined with celery and onions, chicken-style broth, dairy-free mayonnaise, and a mixture of savory spices.
The bread-to-liquid ratio is well balanced so that the final result is a casserole with a satisfying crunch on top and a soft, without being mushy, center.
FAQs:
Can I double this recipe?
Absolutely! The ingredient amounts can be easily doubled without affecting the baking time. The only change would be to use a larger 9″ x 13″ glass baking dish or split the dressing between two baking dishes.
Can I make this in advance?
Yes! The dressing can be assembled a day early and then baked prior to serving.
Ingredients needed for Sourdough and Celery Dressing:
- 1/4 cup vegan butter
- 1/4 yellow onion, diced
- 1 cup celery, sliced
- 8 cups sourdough bread, cut into 1″ cubes
- 1/2 cup vegan mayonnaise
- 1 1/4 teaspoons poultry seasoning – Montreal Chicken Seasoning is vegan!
- 1/2 teaspoon dried sage
- 1/8 teaspoon dried thyme
- 1 1/4 cup vegan chicken-style broth – I like Better Than Bouillon No-Chicken Base
How to make Sourdough and Celery Dressing:
Begin by preheating the oven to 350° degrees F and spreading cubed sourdough in a single layer onto a baking sheet.
Drizzle with olive oil and season with salt and pepper.
Bake 20 minutes, until lightly toasted.
Set bread aside and increase oven heat to 375 degrees F.
Into a large skillet over medium heat, add butter.
When butter is melted, add onion and celery. Saute 3 minutes, until softened.
Add the chicken-style broth.
Bring to a boil then reduce heat to low and simmer for 10 minutes.
Into a large mixing bowl, add mayonnaise, poultry seasoning, sage, and thyme. Stir to combine.
Add sourdough cubes to the mayonnaise mixture. Gently toss to coat the bread.
Gradually pour in broth mixture until all bread is soft.
Into a prepared 9″x9″ glass casserole dish, add dressing mixture in an even layer.
Bake, uncovered, 30 minutes until top is lightly browned.
Serve warm.
Cheers!
More Thanksgiving essentials:
Vegan Thanksgiving Wellington – I first served this wellington for Thanksgiving back in 2015 and it has become a staple of our Thanksgiving meal ever since.
Vegan Condensed Cream of Mushroom Soup -This recipe yields the equivalent of one 10.75-ounce can of condensed cream of mushroom soup and it’s ready to go in about 10 minutes!
Easy Vegan Holiday Dinner Rolls – The classic pull-apart rolls we all know and love!
Sourdough and Celery Dressing
Ingredients
- 1/4 cup vegan butter
- 1/4 yellow onion diced
- 1 cup celery sliced
- 8 cups sourdough bread cut into 1" cubes
- 1/2 cup vegan mayonnaise
- 1 1/4 teaspoons poultry seasoning
- 1/2 teaspoon dried sage
- 1/8 teaspoon dried thyme
- 1 1/4 cup vegan chicken-style broth
Instructions
- Begin by preheating the oven to 350° degrees F and spreading cubed sourdough in a single layer onto a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake 15-20 minutes, until lightly toasted.
- Set bread aside and increase oven heat to 375 degrees F.
- Into a large skillet over medium heat, add butter. When butter is melted, add onion and celery. Saute 3 minutes, until softened. Add the chicken-style broth. Bring to a boil then reduce heat to low and simmer for 10 minutes.
- Into a large mixing bowl, add mayonnaise, poultry seasoning, sage, and thyme. Stir to combine.
- Add sourdough cubes to the mayonnaise mixture. Gently toss to coat the bread.
- Gradually pour in broth mixture until all bread is soft.
- Into a prepared 9"x9" glass casserole dish, add dressing mixture in an even layer.
- Bake, uncovered, 30 minutes until top is lightly browned.
- Serve warm.
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