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.
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
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.
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.
Chop the parsley and sage – stuffing is so much better with fresh herbs!
Once the veggies and apples are beginning to soften, add the herbs and breadcrumbs to the pot and stir.
Rinse and add the capers. Capers bring out a wonderful tangy saltiness, and make this recipe delicious and unique.
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.
Serve along side your favorite holiday dishes!
I am already looking forward to eating this again with my family on Thursday.
Enjoy! Stay tuned for Vegan Pumpkin Pie!