[ratings]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.
12cups Stale Sourdough Bread Cubes
½-1cupThinly Sliced Leek one small leek
1cupSmall Diced Celeryabout 3 stalks
1cupSmall Diced Onionone small onion
1TBSPFresh Chopped Sage (heaping)
1TBSPFresh Chopped Rosemary
1TBSPFresh Chopped Thyme
2 -3 cupsVegetable Stock
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.
Vegetarian Sourdough Herb & Pomegranate Stuffing https://nicolestastingspoon.com/2019/11/22/sourdough-pomegranate-stuffing/