This Mediterranean Sourdough Stuffing Recipe is full of flavor from olives and sun-dried tomatoes. It's a fresh take on traditional holiday stuffing and really easy to make.
I used to think I had to buy boxed stuffing mix to make the Thanksgiving favorite at home. But starting with a loaf of your favorite sourdough bread provides a better flavor and texture.
This sourdough stuffing recipe features classic ingredients like onion, celery, and herbs. But it's made vegan Mediterranean-style by using olive oil instead of butter, and by adding Kalamata olives and sun-dried tomatoes.
It's a perfect addition to your holiday menu. And it pairs well with other favorites like olive oil mashed potatoes, stuffed acorn squash, and cranberry raspberry sauce.
Why you'll love this recipe
- It's aromatic and full-flavored yet only requires 10 ingredients (plus salt and pepper).
- You can make it with fresh sourdough bread rather than stale.
- It's naturally vegan and more healthful than traditional stuffing.
Sourdough bread: I recommend vegan gluten-free sourdough from Bread SRSLY in San Francisco. Even those who aren't gluten-free love this bread, and it freezes well. Use code veggiessavetheday for $5 off your first order.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
Save some prep time by purchasing pre-sliced Kalamata olives and julienned sun-dried tomatoes.
Step 1: Cut the bread into cubes and spread them out on a rimmed baking sheet.
Step 2: Bake, tossing halfway though, until dry and crispy.
Step 3: Saute the onion in olive oil until soft and slightly translucent.
Step 4: Add the celery and garlic and continue to saute until soft. Stir in thyme, rosemary, salt and pepper, olive, and sun-dried tomatoes.
Step 5: In a large bowl, toss together the dried bread cubes and the onion mixture until very well combined.
Step 6: Transfer to a casserole dish. Pour over the vegetable broth. Let the dish sit for about 20 minutes so the bread absorbs the liquid. Then bake, uncovered, until lightly browned on top.
This sourdough stuffing recipe is easy to customize to suit your taste.
- Use fresh herbs instead of dried.
- Add additional vegetables along with the celery such as sliced mushrooms, diced red bell pepper, or diced carrots.
- Stir in chopped artichoke hearts along with, or in place of, the olives or sun-dried tomatoes.
This Mediterranean sourdough stuffing recipe is perfect for your Thanksgiving or Christmas table. It also pairs well with other vegan holiday dishes.
For main dish options, serve it with a veggie roast, lentil meatloaf muffins, or tofu meatballs with mushroom gravy.
For vegetable side dishes, sauteed green beans, balsamic glazed Brussels sprouts, and roasted baby bell mushrooms are popular choices.
Storing and freezing
Leftover stuffing can be covered and refrigerated for 3 to 4 days or frozen for up to a month.
While it's important that bread for stuffing be dried, you can use fresh bread that is "staled" in the oven. Cut the bread into cubes and bake them until dry and crisp.
Absolutely! Sourdough gives stuffing a delicious flavor and texture. You can use homemade sourdough or purchase a loaf that hasn't been sliced, if possible.
Sun-dried tomatoes are sold in two forms: Dry and packed in oil. To use the dry ones you will need to first rehydrate them in hot water to soften them. The ones in a jar packed in oil are already plump and ready to use.
More Mediterranean-inspired sides
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
Mediterranean Sourdough Stuffing Recipe
- 16 ounces sourdough bread*, (gluten-free, if necessary) cut into approximately ¾-inch cubes (2 cm)
- 1 Tablespoon olive oil, plus extra for greasing the casserole dish
- 1 cup onion, diced (white, yellow, or red)
- 1 cup celery, diced
- 3 cloves garlic, minced
- ½ cup Kalamata olives, sliced
- ½ cup sun-dried tomatoes in olive oil, julienned (excess oil drained off)
- 1 Tablespoon dried thyme
- ½ Tablespoon dried rosemary
- salt and pepper, to taste
- 1½ cups vegetable broth
- Bake the bread cubes on a rimmed baking sheet in the oven at 400°F (200°C) until crunchy and dry, about 20 minutes, tossing halfway though.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Saute the onion until soft and slightly translucent.
- Add the celery and garlic and continue to saute until soft.
- Finally add the olives, sun-dried tomatoes, thyme, rosemary, and salt and pepper, and stir to combine. Remove the skillet from the heat.
- Transfer the bread cubes to a large mixing bowl. Pour the onion mixture over the cubes. Toss very well to combine.
- Lightly grease a 1½-quart casserole dish with a little olive oil. Transfer the bread mixture to the dish.
- Pour the vegetable broth over the bread mixture, then let sit for 20 minutes while the bread absorbs the liquid.
- Bake uncovered at 350°F (180°C) for 20 to 30 minutes until lightly browned on top, then serve.
Nutritional information is an estimation only.
Amy, this looks great. Could I possibly sub whole wheat bread for the sourdough?
Thanks Ellen! I haven't tested it with whole wheat, but I think it would work.