Sourdough and Mushroom Stuffing

Name: Sourdough and Mushroom Stuffing
Prep time: 15 min
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 2 tbsp. unsalted butter, plus more for casserole dish; 1 lb. assorted wild mushrooms (such as shiitake, oyster, and cremini), sliced; 9 stalks celery, chopped; 2 medium onions, finely chopped; Kosher salt and freshly ground pepper; 1 (1-pound) loaf sourdough bread, cut into 1-inch cubes; 1 1/2 c. low-sodium chicken broth; 1/2 c. chopped fresh flat-leaf parsley; 1 tbsp. chopped fresh thyme; 1 tbsp. chopped fresh sage; 1 tsp. chopped fresh rosemary

By Cheryl SlocumUpdated: Nov 25, 2012

1 Rating

Jump to recipe

best thanksgiving recipes mushroom stuffing

Anna Williams

Yields:

8 serving(s)

Prep Time:

15 mins

Total Time:

1 hr 30 mins

Cal/Serv:

243

A lighter-than-expected stuffing. Serve this Thanksgiving favorite with The Perfect Roast Turkey. Assemble the stuffing a day ahead in a buttered dish, cover, refrigerate, and bake when needed.

Advertisement - Continue Reading Below

Ingredients

2 Tbsp. unsalted butter, plus more for casserole dish
1 lb. assorted wild mushrooms (such as shiitake, oyster, and cremini), sliced
9 stalks celery, chopped
2 medium onions, finely chopped
Kosher salt and freshly ground pepper
1 (1-pound) loaf sourdough bread, cut into 1-inch cubes
1 1/2 cups low-sodium chicken broth
1/2 cup chopped fresh flat-leaf parsley
1 Tbsp. chopped fresh thyme
1 Tbsp. chopped fresh sage
1 tsp. chopped fresh rosemary

Directions

1. Step 1Preheat oven to 350°F. In a large pot over medium-high heat, melt butter. Add mushrooms and cook until soft, about 10 minutes. Add celery and onions, and cook until soft, about 10 minutes. Remove from heat. Add 2 teaspoons salt, 1 teaspoon pepper, and remaining ingredients; toss to combine.
2. Step 2Transfer to a buttered 3-quart casserole dish, cover with a piece of aluminum foil, and bake for 45 minutes. Remove foil and bake until hot and browned on top, about 20 minutes more.

Advertisement - Continue Reading Below