Sourdough Stuffing with Spinach and Gruyere

5 from 1 vote

Sourdough Stuffing with Spinach and Gruyere

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.

Prep Time20

Cook Time1

Total Time1 20

Course: Side, Holiday Dish

Cuisine: American, Vegetarian

Servings:

Calories: 256kcal

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!

Nutrition