Holiday Recipe: Sprout Momma Stuffing

  • 1 loaf sprout momma sourdough bread
  • 1 loaf sprout momma herb de provance bread (about 1 1/2 lb. each, cut into 1/2 inch cubes…I leave these out over night to dry out )
  • 3 cups butternut squash, cut into 11/2 inch cubes
  • 3 Tablespoons olive oil
  • 2 teaspoons sea salt — more or less to taste
  • 1 teaspoon cracked black pepper — more or less to taste
  • 2 sticks vegan butter (16 tablespoons)
  • 1 vidalia onion
  • 5 cloves of garlic chopped
  • 4 stalks of celery
  • 2 heaping tablespoons of fresh thyme ( you can use dry as well)
  • 1 bunch of fresh sage
  • 1 carton of organic veggie  stock (or use your own)



  • If bread is not dry enough Preheat oven to 250 and line bread on sheet pan and lightly toast but not completely dry.
  • Increase the oven temperature to 375 degrees
  • In a large bowl, toss the squash with the olive oil and salt and pepper. Spread it out on a baking sheet (might need 2 pans , you want them in one layer)
  • Roast until tender , about 30 minutes
  • In a deep fry pan caramelize the onions in the vegan butter for at least 20 minutes. Use a low heat and let them get golden brown. Add garlic, brown slightly. Add celery , thyme and sage.
  • Cook till celery is just a touch soft , not mushy.
  • Put bread cubes into a large bowl, add squash and onion mixture gently toss . add enough stock to moisten the bread cubes  ( if you like a very moist stuffing add more stock, dryer add less). Salt and pepper to taste.
  • Pour dressing into a prepared baking dish (9×13 pan buttered ..vegan butter) Cover it with foil and bake on lower middle rack at 375*for 20 minutes. Remove foil and bake until golden brown on top , 15 to 20 minutes more. Let stand 10 minutes before serving.
    makes 8 servings