Vegetarian Sourdough Bread Stuffing with Fennel and Swiss Chard

Finished dish of sourdough bread stuffing with fennel and swiss chard.

5 from 1 vote

Vegetarian Sourdough Bread Stuffing with Fennel and Swiss Chard

This Vegetarian Sourdough Bread Stuffing with Fennel and Swiss Chard is a fun take on the classic that includes melty Gouda cheese. It comes together effortlessly and packs a ton of flavor with white wine.

Prep Time15

Cook Time30

Total Time45

Course: Bread, Side, Side Dish

Cuisine: American

Diet: Halal, Kosher, Vegetarian

Servings:

Author: Lindsey Baruch

Ingredients

4 slices sourdough bread about 1/2 pound, 1-inch cubed
4 tablespoons salted butter divided
3 ribs celery finely chopped
1 large fennel bulb finely chopped
1 small yellow onion finely chopped
1 medium sized swiss chard stems finely chopped, leaves chopped and reserved
Kosher salt and freshly ground black pepper
5 sage leaves finely chopped
1/2 cup dry white wine
1/2 cup vegetable broth
1 tablespoon sherry vinegar
1 large egg
6 ounce gouda cheese shredded

Instructions

Preheat your oven to 200°F. On a baking sheet lined with parchment paper, add on your bread cubes in an even layer. Toast for about 30 minutes, and bring it out to room temperature. You want to dry out the bread cubes. Keep the oven on and bring the oven heat up to 400°F.
In a large skillet over medium heat, melt 2 tablespoons of your butter. Add in your chopped celery, fennel, onion, and Swiss chard stems. Season with salt and tossing, tossing to combine. Cook until the vegetables soften, about 3 to 4 minutes.
Add in your chopped sage and chard leaves and allow them to wilt, a couple of minutes, and then turn off the heat.
In the meantime, in a large cup or bowl, whisk together your white wine, vegetable broth, sherry vinegar and egg.
Add your dried cubed bread to the skillet with the vegetables, pour over the liquid mixture and your gouda cheese. Toss completely to combine and transfer to a large baking dish.
Transfer to the oven to bake for 40 to 45 minutes, until set and you see a golden top. Let rest for a couple minutes and serve.

Notes

Dry your sourdough bread low and slow in the oven and then let it come to room temperature. This helps keep the texture of the bread cubes.
If you want to omit wine, just adjust with more broth of your choice.
Prep: Dry the bread cubes and vegetable mixture ahead of time, then mix everything to bake before ready to serve.
Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in the oven when ready to serve until warmed through. If it seems dry, you can adjust with a splash of broth or water.

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