about me

    Emily Malone

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

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    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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Daily Garnish » Blog Archive » Friendsgiving 2016 (& Thanksgiving Recipes!).     at 8:40 am

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