Name: Divine Sourdough Stuffing
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 6 servings
Ingredients: 1 loaf sourdough (about 6-8 cups, cubed about ⅓ inch); 0.5 null butternut squash (peeled and cubed about ⅓ inch (about 2 cups)); 5 tbsp avocado oil (or extra virgin olive oil); 1 null yellow onions (diced); 4 cloves garlic cloves (minced); 1 cup celery (diced); 0.5 lb oyster mushroom (chopped (about 2 1/2 cups)); 10 ounces cremini mushrooms (thinly sliced (about 2 1/2 cups)); 4 null vegan sausages (chopped. homemade or store-bought); 6 leaves fresh sage (minced (or 1 tsp dried sage)); 1 tbsp fresh rosemary (minced (or 1 tsp dried rosemary)); 1 tbsp vegetable bouillon cube (dissolved into 3 cups hot water); 1 tsp sea salt (plus more to taste); 1 tsp white pepper; 1 tsp black pepper

Instructions

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1

Preheat the oven to 375°F and line two [baking sheets] with [parchment paper] or [silicone baking mats].
2

Toss the squash (0.5 butternut) with avocado oil (2 tbsp) and spread it evenly onto one of the [baking sheets]. Season with sea salt (0.5 tsp). Toss the sourdough (1 loaf) with avocado oil (2 tbsp) and spread it evenly on the second [baking sheet]. Season with sea salt (0.5 tsp). Bake the [butternut squash] for about 40 minutes or until tender. Bake the [sourdough] cubes for 15 minutes until crispy. They can go into the oven together if you have space.
3

While the [squash] and [bread] bake, heat avocado oil (1 tbsp) in a large [skillet] (cast iron if possible). Add onion (1 yellow), garlic (4 cloves), celery (1 cup), and a dash of [sea salt], and cook, stirring frequently, until [onions] are translucent, about 5 minutes.
4

Add the oyster mushroom (0.5 lb), cremini mushrooms (10 ounces), sausages (4 vegan), sage (6 fresh), and fresh rosemary (1 tbsp) to the [skillet] and cook, stirring occasionally to evenly cook until the [mushrooms] are tender. Note: In the photos and video, I cooked the [sausage] and [mushrooms] separately from the [onions] to save time.
5

Remove the pan from the heat. Add the toasted [bread], roasted [butternut squash], [sea salt], and [black pepper] to the [skillet] (or whatever vessel you'd like to bake the stuffing in). If you cooked the [onions] and [mushrooms] separately, combine them too. Stir well to combine the ingredients. Pour the vegetable bouillon cube (1 tbsp) (dissolved in hot water (3 cups)) over the [stuffing] and stir it well. Season to taste with more [sea salt] and [black pepper].
6

Cover the [skillet] with [aluminum foil] and bake for 30 minutes. Remove the [foil], and bake for 5 minutes to crisp the top. Serve hot.