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QEEP Cooking: Maggie Q's Vegan Sourdough Stuffing

QEEP Cooking: Maggie Q's Vegan Sourdough Stuffing

For the month of November,  QEEP Cooking is all about Thanksgiving! Every week until Thanksgiving, we’ll bring you a tried-and-true vegan recipe from the QEEP UP team. If you’ve got a vegan recipe we have to try, send it to us:


We’re kicking things of with Maggie Q’s favorite sourdough stuffing recipe. Enjoy!

Maggie Q's Vegan Sourdough Stuffing


I LOVE stuffing! In fact, I love all Thanksgiving side dishes!


When I stopped eating turkey about 20 years ago, I made sure to perfect my sides so I felt like I was having a proper Thanksgiving I could feel good about!


I make my stuffing with love every Thanksgiving and I know you will too.

  • 10 cups cubed sourdough bread (Small bakeries are best. If you make your own for stuffing, even though we have to “stale” the bread, you're next level!)
  • 1 white or yellow onion, diced, around 2 cups
  • 3 cloves garlic, minced
  • 2 medium carrots, diced, around  1.5 cups
  • 4 ribs celery, chopped, around 2 cups
  • 2 tsp dried sage or 2 tbsp finely chopped fresh chopped sage
  • 1 tsp ground thyme or 1 tbsp finely chopped fresh thyme
  • 1 tbsp finely chopped fresh rosemary
  • 1–2 cups vegetable broth
  • Pinch of pepper
  • Couple shakes of garlic salt
  • Vegan butter
  • Preheat the oven to 350 degrees.
  • Place the cubed bread on 1 or 2 baking trays and toast in the oven for 10-15 minutes until lightly crisp and browned.
  • Add 1 to 2 tbsp vegan butter in a cooking pan.
  • Put onion in skillet and cook at medium high heat until just about to brown. Add the celery, garlic, carrot and a pinch of salt and pepper. Add 3 to 4 Tbs broth for cooking.  Saute for 7 to 8 minutes until softened and fragrant. 
  • Stir in the dried herbs and cook for a few more minutes. Add more vegetable broth if the pan starts to dry out, scraping any browned bits off the bottom of pan as you do.
  • Add the cubed bread and sautéed veggies to a large mixing bowl and add 1 cup of vegetable broth. 
  • Mix well then slowly start adding more broth until all the bread is moist but not soaked. I use about 1.5 cups of broth. You may need a little more or less depending on the bread you use.
  • Transfer the mixture to a large casserole dish. I used a shallow 12 x 9 inch glass dish. It can be a little smaller and deeper, if that's all you have.
  • Cover the dish with foil and bake in the oven for 35 minutes. Remove the foil and bake another 10-15 minutes until golden brown on top. (Or, you can broil for 5 mins to save time!)

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