Sourdough Stuffing with Cranberries (Vegan)
This week I hid half a loaf of sourdough bread for my sourdough stuffing. I hid it well and good and then I baked up this batch of moist golden crusted stuffing.
Do you hide food? I find that living in a house of hungry vegans has made me into a food pack rat. Sometimes I hide food like chocolate because I want to eat it at my leisure. I have my stash, it is somewhere on the third floor, and I’ll never tell you where but I will share a nibble if you ask.
Man is not what he thinks he is, he is what he hides.
I used to hide bananas a few days before I made banana bread because bananas never go bad in my family. Luckily I figured out this game changing trick to making bananas instantly ripe and outrageously delicious. Now making my oozy-gooey Chocolate Swirl Banana Bread can be made spur of the moment.
Do you want to know the best place in the world to hide a slice of chocolate pie that you are saving for a midnight craving? In the vegetable drawer behind the kale and celery. Somehow no one ever bothers looking there.
Like a church bell, a coffin, and a vat of melted chocolate, a supply closet is rarely a comfortable place to hide.
“I just make $100 bucks” my mom called gaily from her window into the garden where I was diligently trying to prune back the monster rosebush.
“Oh wow, fabulous” I called up, squinting, as sweat rolled into my eyes.
“Well, I was the one that hid it in the first place but I forgot where I hid it and I just found it in the pages of Gone With The Wind. Wanna go out to lunch? My treat.”
And so it goes. I’ve learned that the hard way. Try to remember where you have hide perishables.
Money doesn’t go bad but food does.
A golden crusted moist interiored sourdough stuffing studded with cranberries.
- 1/2 pound Day old sourdough bread, cubed
- 1/2 cup onion, diced
- 1/3 cup carrot, diced
- 1/2 cup celery, diced
- 3/4 cup dried cranberries
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 cups veggie stock
- to taste salt
- to taste pepper
Heat your oven to 350 degrees Fahrenheit.
In a large pan sauce, over low heat, sauté the celery, onions and carrot with the olive oil until soft and translucent, about ten minutes.
Turn off the heat and add the veggie stock, cranberries and fresh herbs and stir to combine.
In a large bowl, (I use my salad bowl) place the day old bread cubes and toss with the mixture from the pan. Keep tossing until all the liquid has been absorbed by the bread.
Season with salt and pepper.
Scoop the stuffing into a baking or casserole pan and bake uncovered for 40 minutes.