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Vegetarian Sourdough Herb & Pomegranate Stuffing

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Cube your bread and let it sit out on the counter over night so that it becomes stale.
* You can prep this dish ahead, see blog for details.
Prep Time20 mins
Cook Time10 mins
Baking40 mins
Total Time1 hr 10 mins


  • 12 cups Stale Sourdough Bread Cubes
  • 3 TBSP Butter divided
  • ½-1 cup Thinly Sliced Leek one small leek
  • 1 cup Small Diced Celery about 3 stalks
  • 1 cup Small Diced Onion one small onion
  • tsp Salt
  • 1 tsp Pepper
  • 1 TBSP Fresh Chopped Sage (heaping)
  • 1 TBSP Fresh Chopped Rosemary
  • 1 TBSP Fresh Chopped Thyme
  • 2 -3 cups Vegetable Stock
  • ½ Lemon
  • 1 Pomegranate


  • Preheat your oven to 400F and spray your casserole dish.
  • As your oven preheats, over medium heat, melt 1 TBSP of butter and sauté your leek, celery, onion, salt and pepper until they are almost soft. About 3 minutes.
  • Add in the herbs and stir to combine. Cook over medium heat for about 2 minutes until the herbs start to become fragrant.
  • Stir in your bread cubes. Remove from the heat.
  • Pour your mixture into your casserole dish, pour your vegetable stock over the stuffing mixture as evenly as possible. I used about 2 ½ cups, but if you like a more moist stuffing use 3 cups. If your cubes are smaller, start with 2 cups.
    Dot the top of your stuffing with the remainder 2 TBSP of butter.
    Drizzle on the juice of 1/2 a lemon.
  • Bake at 400F for 20 minutes. Str your breadcrumbs, if it seems a little dry add in more stock.
    Bake for another 20 minutes so that it's hot throughout.
  • Sprinkle your pomegranate seeds and garnish with fresh herbs.