Harvest Stuffing

September 29, 2021
By: karima

Hey friends! This is Karima, Livlite’s Head Buyer/chef-nerd-in-residence, back with another recipe, and plenty of tips. Today, we’re making stuffing.



  • This stuffing can be made with vegetable stock/bouillon and vegan butter if you want to keep things plant-based.
  • I cut the bread into cubes about 1” big and let it dry on a tray for 3 days, but if you don’t have enough time, you can sit them in a 250°F oven for a few hours.
  • One loaf of sourdough made about 12 cups of bread cubes. Pour them into the baking dish you’re thinking of using, to make sure they fit, piled high. I used a pan that was 8” x 12” x 2”.
  • The amount of salt you add (if any), and if you want to add more herbs/other seasonings, depends upon the flavour of broth/how salty it already is.


  • Preheat your oven to 350°F and move a rack to the center.
  • Warm/prepare the broth, cut vegetables, and measure herbs.
  • Lightly sautée the onions, garlic, and celery in 2 tbsp butter in a pot, a few minutes on medium heat.
  • Use 1 – 2 tbsp butter to coat your baking dish.
  • Add thyme, carrots, and 3 cups of the stock. Stir, and taste for seasoning. Add salt and other herbs if you want, but be careful not to make it too salty.
  • Add bread, and quickly stir to coat thoroughly without allowing it to become mushy.
  • Transfer immediately to baking dish. Spread it out evenly, and press it down with a spatula to fill in any gaps. If it seems dry, pour remaining stock evenly overtop. I used all 4 cups.
  • Bake, covered, for 40 minutes.
  • Remove from oven, quickly spread 2 tbsp butter across the top.
  • Return to oven, bake another 10 mins until toasty and golden on top.
  • Let cool and rest on a wire rack.
  • Serve topped with fresh herbs.