This sourdough stuffing with spinach and Gruyère is a rich, savory twist on our vegetarian stuffing base recipe. Fresh spinach adds vibrant color and nutrients, while nutty Gruyère cheese creates a creamy, melty finish. It’s an elegant yet comforting dish that’s sure to impress at any holiday gathering.
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Culinary Tips for the Best Sourdough Stuffing
- Dry out your bread: Toasting the bread ensures your stuffing has structure and doesn’t turn soggy.
- Cook the veggies well: Sauté the onions, celery, and optional mushrooms until they’re soft and golden for maximum flavor.
- Wilt spinach gently: Cook just until wilted to retain its vibrant green color.
- Don’t skip the herbs: Fresh rosemary, sage, thyme, and parsley make this dish shine.
- Layer the cheese: Mixing some into the bread mixture and sprinkling more on top ensures a creamy interior and golden crust.
- Moist, not mushy: Add broth gradually; the mixture should feel damp but not soupy. The bread should soak up all of the liquid and none should pool at the bottom of the bowl.
- Bake covered, then uncovered: This gives you a moist interior with a golden, crisp topping.
Ingredient Swaps & Substitutions
- Sourdough Bread: Use whole wheat, multigrain, or gluten-free bread if preferred.
- Butter: Swap for all extra virgin olive oil to keep it dairy-free or vegan (omit eggs, too).
- Spinach: Swap with chopped kale or Swiss chard.
- Garlic: Sub 1 teaspoon granulated garlic.
- Herbs: Use your favorites. Sage, rosemary, and thyme are classic stuffing herbs, but any will work!
- Gruyère: Substitute Swiss, fontina, or sharp white cheddar.
- Broth: Any low-sodium (140 mg or less) vegetable broth or stock works.
- Eggs: Use a flax or chia “egg” for a vegan version.
Sourdough Stuffing Recipe Variations
This recipe is already rich and flavorful, but there are plenty of ways to mix it up! Try one of these ideas, or create your own:
- Add 8 ounces finely chopped mushrooms to the vegetables and cook until browned before stirring in the spinach.
- Add 1 diced apple to the sautéed vegetables for a sweet contrast to the savory cheese.
Looking for some vegetarian stuffing inspiration?
Try out our base recipe, take a look at our variations, and then have fun experimenting with your favorite ingredients to YOUR Taste!
Equipment Recommendations for Cooking Stuffing
For recipe success, use the following tools:
- Cutting Board& Chef’s Knife – for uniform dicing
- Large Saute Pan– to sauté vegetables evenly
- Mixing Bowls– to combine ingredients
- 9×13-Inch Baking Dish– for the perfect bake
- Measuring Cups & Spoons– precision counts
Check out our essential equipment guide to stock your kitchen with ALL the tools you need to prepare anything and everything!
Health Benefits of Sourdough Stuffing
This recipe features sourdough bread, vegetables including spinach, herbs, extra virgin olive oil, and cheese.
Sourdough
Although sourdough bread is made from refined white flour, it actually may be a good substitute for whole grain bread. It has a lower glycemic load than white bread, meaning it takes your body longer to digest it than regular white bread, especially if eaten as part of a meal. Some of the world’s longest-lived populations consume sourdough regularly, so it must be working for them!
Vegetables and Herbs
Vegetables and herbs provide fiber, phytonutrients, vitamins, and minerals. We always advise people to eat a variety of colors because they all provide different benefits for your body. Spinach provides vitamins A, C, and K, along with folate, fiber, and antioxidants.
Extra virgin olive oil
Extra virgin olive oil is a key component of the Mediterranean Diet. It contains heart-healthy monounsaturated fatty acids and polyphenols. These nutrients may reduce inflammation, helping prevent cancer, heart disease, and Type 2 diabetes.
Cheese
Gruyère adds protein and calcium, supporting bone health.
Explore our Ingredient Guide for more tips on choosing the freshest, most flavorful picks for your recipes. Because great ingredients = great food! 🌟🍴
How to Serve Sourdough Stuffing with Spinach and Gruyere
Serve this stuffing alongside roasted vegetables, turkey or chicken (if not strictly vegetarian), or as the star of a plant-forward meal. Pair with a crisp salad or hearty soup for a comforting dinner.
Storage Tips
Allow stuffing to cool, then store in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave. Stuffing can also be frozen for up to 3 months.
Looking for additional healthy Thanksgiving recipes?
Check these out!
Instant Pot Cranberry Sauce with Cherries and Ginger
Roasted Sweet Potato and Banana Casserole
Shredded Brussels Sprouts Salad
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Unlike many other recipe blogs, we encourage you to tweak our recipes to suit your taste. Try it out, leave us a review, and tell us what changes you made! We love hearing how you make it your own.
Sourdough Stuffing with Spinach and Gruyere
Ingredients
- 1 lb sourdough bread, cut into ½” cubes
- 2-3 Tablespoons extra virgin olive oil
- 2-3 Tablespoons unsalted butter
- 1 large onion, diced ¼” (~2 cups)
- 3 stalks celery, diced ¼” (~1 cup)
- 4 cloves garlic, minced
- 2 cups chopped kale or use 4 cups baby spinach
- ¼ cup chopped poultry herbs (rosemary, sage, thyme)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups shredded Gruyere cheese
- 2 - 2½ cups low-sodium vegetable broth or stock
- 2 large eggs, whisked
Instructions
- Preheat oven to 350°F. Spread bread cubes on a baking sheet and toast until dry and lightly golden, about 10-12 minutes.
- In a large skillet (10-12”), heat oil and butter over medium heat. Add onions and celery. Cook, stirring occasionally, until softened, about 8–10 minutes. Stir in garlic, then spinach, herbs, salt, and pepper; cook 1 more minute or until greens begin to wilt.
- Place toasted bread cubes in a large mixing bowl. Add sautéed vegetables and 1 ½ cups shredded Gruyere cheese and toss to combine.
- Whisk together 2 cups of broth and eggs. Pour evenly over bread mixture and stir until well coated. Mixture should feel moist but not soggy. Add more broth if needed.
- Transfer stuffing to a greased 9x13-inch baking dish. Sprinkle with remaining ½ cup cheese. Cover with foil and bake 30 minutes. Remove foil and bake an additional 15–20 minutes until top is golden and slightly crisp. Enjoy!
This Post Has One Comment
“This Sourdough Stuffing with Spinach & Gruyere is delicious! The nutty Gruyere and vibrant spinach give a flavorful twist to classic holiday stuffing perfect alongside turkey or roasted veggies.