Sourdough Stuffing With Parmesan & Leeks (Vegetarian)

Prep Time
Cook Time
1h 22m
Ready In

"I found this HGTV recipe appealing, but curious as well. I "captured" it because DH's sister & her family are vegetarian & I have to be ready for occasions that include them. Altho it claimed to be vegetarian, it really wasn't as it had 2 cups of chicken or turkey stock as an ingredient. So I changed that to vegetable stock & hope I've made it "legal" per their not-so-strict vegetarian lifestyle (They eat fish & seafood, but no meat or poultry). Perhaps a vegetarian among you will let me know if I've done right by them or not. (Times were not given & have been estimated along w/the # of servings) Enjoy!"

Original is 12 servings


  • Serving Size: 1 (167.3 g)
  • Calories 205.7
  • Total Fat - 8.2 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 62.8 mg
  • Sodium - 302.2 mg
  • Total Carbohydrate - 24.6 g
  • Dietary Fiber - 2 g
  • Sugars - 3.7 g
  • Protein - 9.2 g
  • Calcium - 151.4 mg
  • Iron - 2.7 mg
  • Vitamin C - 9.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 375F. Put the cubes of sourdough bread on a baking sheet & place it in the oven for about 15 min until the bread is toasted & just golden brown. Remove the baking sheet from the oven & set it aside to cool.

Step 2

Put the cut leeks into a colander & rinse well to make sure any grit or dirt is removed. In a lrg skillet over med-high heat, add the butter & olive oil. Add the leek to the skillet & saute for 6-7 min until tender. Add the green onion & garlic & saute for 1 min more. Season w/a generous pinch of salt & pepper & remove the skillet from the heat.

Step 3

In a lrg bowl, whisk together the eggs, Parmesan cheese & vegetable stock. Once combined, add the toasted bread & leek mixture & stir to combine. If the bread still looks dry, add about 1/2 cup of stock until all the bread is fairly moist. Season w/salt & pepper.

Step 4

Transfer the mixture into a lrg baking dish (approx 12x8 in) & cover w/a piece of foil. Place the stuffing into the oven & bake for 30 min. Then remove the foil & let it continue to bake for 30 more min until done. Remove the stuffing from the oven & serve immediately.


  • Aluminum foil.

2 Reviews


This was delicious. We don’t do whole turkeys anymore, with just 2 of us, so this went really well with some roasted turkey parts. I easily cut recipe in half and it was just the right amount. Really liked the leeks. Next time I am going to add some sage, too.


review by:
(29 Oct 2018)


Sour dough bread and leeks are two of my top fav's so I knew this stuffing would be a winner. I did make half of the recipe for myself and enjoyed the leftovers for a couple days. Cant wait for Thanksgiving this year because this will be my go to stuffing recipe. Made and reviewed for the "For Your Consideration" cooking tag game.


review by:
(30 Sep 2017)

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