Vegetarian Sourdough Herb & Pomegranate Stuffing
[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.
Ingredients
- 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
- 1½ 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
Instructions
- 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.
