456 E Vandalia St, Edwardsville, Illinois 62025

PF Kitchen: Sourdough Stuffing

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Edwardsville and Glen Carbon Nutrition Coach



PF Kitchen: Sourdough Stuffing



  • 5 cups of sourdough bread (with crispy crust)

  • 4 tbsp of olive oil

  • 1 small onion, chopped

  • 1 cup chopped celery

  • ¼ cup fresh parsley, chopped

  • ½ tsp sage

  • 1 tsp dried thyme

  • 1 ½ - 2 cups vegetable stock

  • ½ cup mushrooms, thinly sliced

  • ¼ cup bell pepper, chopped

  • 2 garlic cloves, chopped



  • Preaheat oven to 350 degrees.

  • While the oven is heating up, heat up 1 tbsp of olive oil in a skillet.

  • Toss in onions and garlic until softened (about 2 minutes.)  Add in bell pepper, mushrooms and celery.  Saute’ until everything is softened on medium heat.  This should take approximately 5 minutes.

  • Cut the loaf of bread and cut it up into small pieces.

  • Drizzle with 1 tbsp olive oil and place in the oven to toast for 5-7 minutes, until slightly golden.

  • In a large bowl combine bread, veggie mix, and herbs.  Mix together the vegetable broth and rest of the olive oil and pour over the bread mix.

  • Pout into a casserole dish and bake for 25-30 minutes until slightly golden.


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Edwardsville and Glen Carbon Nutrition Coach




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