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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    A Look Back.

Sourdough Stuffing with Fennel and Capers.

With Thanksgiving just a few days away, I wanted to share a few more of my favorite vegan recipes with any of you last-minute menu planners (like me!).  While everyone’s holiday menu contain a variety of dishes, stuffing is one of those classics that seems to make its way onto every table in some form or another.

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This stuffing is a bit unique and unexpected, and contains some fun ingredients you probably wouldn’t see in a traditional stuffing.  I was completely sold at the first bite, and ate so much directly out of the pan that I was barely hungry for dinner.  I hope it finds its way onto a few of your plates this year as well!

Sourdough Stuffing with Fennel and Capers

by Emily Malone

Prep Time: 15 minutes

Cook Time: 45-60 minutes

Ingredients (6 servings)

  • 1 loaf crusty sourdough bread, cubed
  • 1 fennel bulb, sliced
  • 1 large white or yellow onion, diced
  • 6 small apples (or 3 medium), diced
  • 1/2 cup parsley leaves, chopped
  • 15 sage leaves, minced
  • 1/4 cup capers
  • 1/2 tsp kosher salt
  • 2 cups vegetable broth


In a large Dutch oven or other heavy bottomed pan, start by sautéing the fennel, onions, and apples over medium high heat.

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While those cook, cube your sourdough bread. Make sure to buy it a few days ahead of time so that it’s nice and crusty for the stuffing.

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Chop the parsley and sage – stuffing is so much better with fresh herbs!

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Once the veggies and apples are beginning to soften, add the herbs and breadcrumbs to the pot and stir.

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Rinse and add the capers. Capers bring out a wonderful tangy saltiness, and make this recipe delicious and unique.

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Pour 2 cups of vegetable broth over the entire mixture, and stir well to combine. Season with salt and a bit of black pepper.  Bake at 375 degrees for 45 minutes to an hour – you want the top to be browning and the middle to be cooked through.

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Serve along side your favorite holiday dishes!

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I am already looking forward to eating this again with my family on Thursday. 

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Enjoy!  Stay tuned for Vegan Pumpkin Pie!

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54 Comments so far
Leave a comment

Melissa @ HerGreenLife     at 11:25 am

Mmm, we have fresh fennel from our garden — this would be a fun new way to use it.

So impressed that you are hosting Thanksgiving with a 4-week old! I’m already worried about the effort required to visit family for the day with our little one.


Army Amy*     at 11:29 am

Yum! Good veg-friendly stuffing is hard to find.*


Rachel C     at 11:31 am

Do you cube the sourdough bread days before? Thanks.


Emily Malone Reply:

Nope, cubed it right as we were getting ready to cook.


Amanda     at 11:33 am

I tend not to be a big stuffing person (I load up on the mashed potatoes!), but your recipe sounds really, really good. I love the addition of apples and fresh sage.

Looking forward to your pumpkin pie! I just recently made a vegan version, as well as some pumpkin custard, but I always like seeing how everyone else makes theirs. :)


Mollie     at 11:36 am

that stuffing looks great and everything, but where’s cullen?



Cheryl     at 11:37 am

Mmmm… this recipe looks really good! I may have to try it out. Thanks for sharing :)


Marie@feedingfive     at 11:49 am

I am a huge fan of sage, this looks great. Have a wonderful Thanksgiving. Holidays with babies are magical!


Katy     at 12:05 pm

beautiful recipe! but…. I want more Cullen photos!


Christin@purplebirdblog     at 12:09 pm

I totally bought fresh sage for the cornbread stuffing I will be making on Thursday!


Jess     at 12:10 pm

This post is missing a key piece, a picture of Cullen! Maybe I am biased since I will be having my little boy any day now, gotta get that baby fix in!


Erica     at 12:10 pm

Drool. Stuffing recipes always make me hungry (it’s my favorite part of Thanksgiving, hands down). This looks so good. This year we are going to my in-laws, and they always serve stove top. it breaks my stuffin-lovin’ heart.


Susan H. @ the food allergy chronicles     at 12:11 pm

I have already celebrated Thanksgiving here in Canada…I am not hosting Christmas…I really want to try this recipe…perhaps we can sneak in a turkey dinner in between!


Leah     at 12:21 pm

I’ve been really enjoying cooking with fennel lately. Thank you for this!


Jamie @ FoodinRealLife     at 12:26 pm

This sounds so yummy. Fennel and sage sound like a killer combination.


ashley     at 12:27 pm

Great idea with the capers!! Stuffing is my FAVorite…yum!


Cindy Robinson     at 1:25 pm

Awesome. I’m really not feeling the boxed stuffing, and canned green bean casserole this year, and I wanted to bring something unique to the table (pun intended). I’m thinking this will be it! Plus I have some capers that have been sitting in my pantry. Thanks Emily!! Happy Thanksgiving :)


Mai     at 1:29 pm

Mmm… this looks fantastic!


Candice @ Sailing on Paper     at 1:44 pm

Omgsh this looks delicious! I lovvve capers. I only see them in random dishes though, like pasta or something. Adding them to stuffing is a really good idea!


Fran@ Broken Cookies Don't Count     at 2:28 pm

That stuffing looks really tasty and pretty easy too. I’m always looking for easy these days. Thanks for sharing it, Emily!


Katie @ Peace Love and Oats     at 3:52 pm

ahhh that looks so good! stuffing is my favorite!


skippysays     at 3:55 pm

Looks so yummy- thanks for sharing!!


Kiran @ KiranTarun.com     at 5:50 pm

That looks so good – though I’ve yet to try stuffing. Never before. Shocker, I know :D


Anne @ Baking Me     at 6:28 pm

Yum! This looks great, I’d love to give it a try :)


Katherina     at 7:41 pm

I’m not sure if I like fennel but this recipe looks scrumptious. I’m on a capers kick, too, so I’d love to try my hand at this dish!


Rachel     at 7:50 pm

This sounds really good, especially with the capers. I love capers, but often forget to use them in my cooking. This is such an inventive way to incorporate them!


Kristin @ FoodFash     at 7:53 pm

Wow, that looks/sounds amazing!! I’ll have to make some for myself after Thanksgiving as I think my family would disown me if I tried to compete with my Grandma’s secret recipe.


Thanksgiving Menu - Two by the Sea     at 11:58 pm

[...] Stuffing [...]

Jessi @ Quirky Cookery     at 12:43 am

Oooo, I love the idea of adding capers! What an easy twist that would add an interesting bit of flavor. I’m going to have to try that, yum.


Anne     at 4:22 am

It looks very good !


Jennifer @ Peanut Butter and Peppers     at 6:20 am

Yum! I love stuffing! It’s my favorite part of thanksgiving!!!


Lu     at 8:27 am

When I read this it occurred to me that the capers could simulate the flavor of oysters if that’s what you like. I’ll take mine with capers though. I may just have to try this.


Rachel @ My Naturally Frugal Family     at 8:43 am

What a great looking dressing/stuffing (which is correct?). It is always one of my favorite side items at Thanksgiving, thanks so much for sharing.


Emily Malone Reply:

I think if it’s not stuffed, it’s technically dressing, but I call it stuffing anyways.


Amy     at 9:13 am

Could I try a different kind of bread? Whole wheat? Want to stay away from the white flour!


Emily Malone Reply:

Definitely! It will change the flavor of course, but pick whatever is your favorite.


Deva @ Deva by Definition     at 9:22 am

Stuffing with some gravy is one of my favorite Thanksgiving-day dishes.


Shannon Bell     at 10:03 am

That looks so tasty! Do you think I could reduce the # of apples & add more bread?


Emily Malone Reply:

Definitely – make it your own!


Megan     at 11:03 am

This looks fantastic! I am saving this. This year I will be flying (work) but I might just try this for dinner around Christmas. Thanks for sharing…


maribel     at 11:27 am

What else is on your plate.?…looks like tofu and something else


Emily Malone Reply:

Purple and orange glazed carrots!


maribel     at 5:16 pm

awesome..By the way I made spaghetti squash spaghetti a few weeks back…YUMMY. I love your recipes they are super easy. Please help me out this will be my first Thanksgiving as a veggie. Please suggest a dish I can bring to my family table. I know I wont be missing turkey so I’m ok. I just want to be able to eat something that will satisfy me and other s will enjoy.



Lauren @ vegology     at 6:28 pm

I never would have thought to add capers to stuffing, but this looks delicious! Thank you for the creative ideas for vegan versions of holiday favorites. :)


Sally     at 7:52 pm

I love your recipes! You make the vegan dishes look so easy.


Lena     at 12:20 am

can i just say that i love all the baby-photo posting? i totally understand why you take so many pictures of him- he is the cutest!


selina     at 8:36 am

Emily-I am late to this stuffing party! It’s so creative and I can’t wait to try it! Your recipes have never failed me. :) Thank you!


Katy     at 6:03 am

We made this for our Thanksgiving meal and it was FANTASTIC! Thank you so much Emily! Food is love. All the best to your family, new and old.


Christina     at 8:44 am

Looks wonderful!
About how many cups of bread do you think you ended up with?
Loaf sizes can vary greatly, and your finished portion didn’t look huge :)


Bonnie     at 12:07 am

I am so thankful that you give a print option.
Thank you.


Daily Garnish » Blog Archive » Connecticut Celebrations.     at 9:57 pm

[...] Sourdough Stuffing with Fennel and Capers – one of my favorite recipes EVER.  This year I’m adding a few tablespoons of miso to the veggie broth, and also adding some lentils! [...]

Robert     at 3:27 am

I’m not that much of a online reader to be honest but your blogs really nice, keep it up!
I’ll go ahead and bookmark your site to come back in the future. Many thanks


Daily Garnish » Blog Archive » Giving Thanks.     at 5:41 pm

[...] Sourdough stuffing with fennel and capers (my favorite!) [...]

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