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Sourdough Fennel Stuffing

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Sourdough Fennel Stuffing

Thanksgiving Stuffing – no bird required.  This one has the unexpected color, flavor and crunch of fennel and pomegranate arils.

Sourdough Fennel Stuffing with Pomegranate Arils

  • 3 T. vegan butter
  • ¼ c. shallots, minced
  • ½ c. fennel, diced small
  • 1 clove garlic, minced
  • ¼ c. white mushrooms, small dice
  • ¼ c. chopped almonds
  • ½ T. fresh thyme, minced
  • ½ T. fresh sage, minced
  • 1 tsp. fennel seeds, chopped
  • ½ t. salt
  • Fresh cracked black pepper to taste
  • ¼ c. rice wine vinegar
  • 1 cup veggie broth
  • 1 flax egg (1 T. ground flax meal + 3 T. warm water, mixed – set aside for 20 minutes to thicken)
  • 3 T. loosely packed fresh parsley leave
  • 3 c. stale quality sourdough bread (about 6 slices), cut or torn into ½ inch cubes
  • 4 T. pomegranate arils

To make the fresh roasted chestnuts:

See Also
vegan crab cakes

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat the vegan butter in a saucepan on medium heat until butter is melted. Add fennel, garlic, onion, thyme, sage, fennel seed, almonds, salt, pepper.  Stir until all vegetables are softened, about three minutes.
  3. Deglaze the pan with rice wine vinegar and bring the mixture to a boil. Add veggie broth and stir until everything is combined.
  4. Pour mixture into a bowl with the bread cubes, flax egg and parsley. Stir until bread is soaked with liquid and all ingredients are combined.
  5. Pour bread mixture into a small baking dish, such as an au gratin dish or individual ramekins.
  6. Bake for 40-45 minutes or until knife inserted in center comes out clean.
  7. Serve hot topped with fennel fronds and pomegranate arils.

Serves 4 – 6

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