Sourdough Sage and Mushroom Stuffing

posted in: Home Cooking | 0

Thanksgiving break is right is right around the corner and that means family, football, and most importantly, food! If your family is anything like mine, I’ll bet that everyone is scrambling to put together a proper Thanksgiving feast at the last minute. Luckily, I’m here to help you out with a simple and easy recipe for an out-of-this-world stuffing that your family will love!

My first introduction to traditional stuffing was the out-of-the-bag variety that you pick up at the grocery store. Now don’t get me wrong, there’s nothing wrong with that kind of stuffing…but this recipe is just wayyy better. The secret is in the sourdough bread. It holds it’s shape and consistency much better than traditional bread and provides a much better texture as base for absorbing all of that flavor. This also happens to be one of our all time favorite recipes. So much so that we make it at random times throughout the year just because we enjoy it so much. 

Step 1: Cut or tear the sourdough into small pieces and let it sit out for 12 hours or overnight to fully dry out.

Step 2: Preheat your oven to 350 degrees F and prepare the garlic, onions, mushrooms, celery, rosemary and sage. 

Step 3: In a large dutch oven, add butter, onions, garlic, mushroom, celery, sage, and rosemary until soft. Next, add the sourdough bread and broth 1/2 cup at a time, stirring frequently until you have a nice consistency. The stuffing should be moist but not overly saturated with the broth. Season with salt and pepper to taste.

Step 4: Place in the oven without the lit and bake for 25-30 minutes, or until the top is golden brown. 

And there you have it, a quick and delicious recipe for one of the best stuffings you will ever eat! Let me know your thoughts or suggestions in the comments below!

Sourdough Sage and Mushroom Stuffing
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 loaf of day old sourdough bread, cut into cubes
  2. 1 small onion, diced
  3. 16 oz. mushrooms, sliced
  4. 4-5 stalks of celery, diced
  5. 2 cups of chicken or turkey broth
  6. 1 tbsp fresh Rosemary, chopped
  7. 1 tbsp fresh Sage, chopped
  8. 2-3 cloves of fresh garlic, diced
  9. 1/4 cup unsalted butter
  10. Salt to taste
  11. Pepper to taste
Instructions
  1. Cut or tear the sourdough into small pieces and let it sit out for 12 hours or overnight to fully dry out.
  2. Preheat your oven to 350 degrees F and prepare the garlic, onions, mushrooms, celery, rosemary and sage.
  3. In a large dutch oven, add butter, onions, garlic, mushroom, celery, sage, and rosemary until soft. Next, add the sourdough bread and broth 1/2 cup at a time, stirring frequently until you have a nice consistency. The stuffing should be moist but not overly saturated with the broth. Season with salt and pepper to taste.
  4. Place in the oven without the lit and bake for 25-30 minutes, or until the top is golden brown. Remove and serve immediately!
The Su Chef http://thesuchef.com/
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