Preheat the oven to 400°F. Cube sourdough into chunks about ½ inch thick. Arrange in a single layer on a baking sheet and toast for 10 minutes. 4 Cups - Sourdough Bread
To Cook the Veggies:
While the bread is toasting, heat one tablespoon of olive oil in a heavy bottom skillet over medium heat. Chop the onion. Add the onion and bay leaves to the oil with ½ teaspoon of salt. Cook 10 minutes, stirring occasionally, until translucent.1 tablespoon - olive oil 1 - onion2 - bay leaves½ teaspoon - salt
Chop celery, add to the onions, cook 5 minutes, stirring occasionally.2 stalks - celery
Add dried cranberries, herbs de provence, thyme, salt and pepper. Cook 1-2 minutes.½ cup- dried cranberries1 teaspoon - herbs de provence1 teaspoon - thymesalt and pepper to taste
Stir in the toasted bread cubes to the veggies, cook 2 minutes, stirring occasionally.4 cups - toasted sourdough
Slowly add the vegetable stock to the bread mixture, stir in a little at a time. Make sure to get all of the bread moist. Add more or less stock depending on how dry or wet you like your dressing. Cook for 2-4 minutes.2 cups - vegetable stock
Transfer your dressing mixture to a 8x8 baking dish (a cast iron skillet works well too!)Gently pat the dressing to fit snugly into the dish. Top with pecans, thyme, vegan butter, maple syrup and finishing salt.Reduce oven temp to 375° F. Bake in the oven for 25 minutes or until golden brown on top.⅓ cup - pecanssprinkle thymesprinkle finishing salt1 tbsp- butter - broken into little pieces1 tablespoon - maple syrup
Cool for 10 minutes. Serve with some love and enjoy! :)