Whether eaten hot from the oven with gravy or smashed into post-Thanksgiving sandwiches, the stuffing combination of sourdough bread, mushrooms, and fresh sage never fails to please. Want to get a leg up on the big day? You can toast the bread up to four days ahead and store it in your pantry.
Satisfy your sweet tooth with this easy-to-make recipe for Sourdough Fresh Herb Stuffing.
1. Info for Sourdough Fresh Herb Stuffing
- Cook Time: 1 hr 40 min
- Total Time: 1 hr 40 min
- Servings: 10
- Calories: 234.4 kcal
2. Ingredients for Sourdough Fresh Herb Stuffing
- Nonstick cooking spray (or olive oil)
- 1 lb. crusty sourdough bread (10 cups bread pieces)
- 1 Tbsp. extra-virgin olive oil (for mushrooms)
- 1 lb. sliced mushrooms
- 1/4 tsp. salt (for mushrooms)
- 4 medium onions (1 onion is about 1 cup chopped)
- 5 celery stalks
- 4 carrots
- 8 garlic cloves
- 2 Tbsp. extra-virgin olive oil (for vegetables)
- 1/4 cup fresh sage (chopped)
- 1/2 tsp. salt (for vegetables)
- 1/4 tsp. black pepper (for vegetables)
- 2 large eggs
- 2 cups unsalted chicken broth
- 1/2 cup flat-leaf parsley (chopped)
- 1/4 tsp. salt (for stuffing)
- 1/4 tsp. black pepper (for stuffing)
3. Directions:
3.1 Preheat
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Preheat the oven to 400°F.
3.2 Prep
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Coat a shallow 3-qt. baking dish or 9×13-inch baking dish with nonstick cooking spray or olive oil. Set aside.
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Cut the bread into 3/4 inch pieces. Spread in an even layer on a large baking sheet.
3.3 Oven
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Bake the bread cubes on middle rack of oven until lightly toasted, 10-12 minutes.
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When bread cubes are done, remove from oven and set aside to cool slightly.
3.4 Prep
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Transfer the bread cubes to a large mixing bowl.
3.5 Stove
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Coarsely chop the onions, celery, and carrots, and mince the garlic. Set aside.
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Heat the oil in a large nonstick frying pan over medium-high heat. Add the mushrooms and salt and cook, stirring occasionally, until lightly browned, 10-12 minutes. Transfer mushrooms to the bowl of bread.
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Heat the oil in frying pan over medium-high heat. Add the onions, celery, carrots, garlic, sage, salt, and pepper and cook, stirring occasionally, until vegetables are softened and begin to brown, about 15 minutes. Transfer to the bowl with bread mixture.
3.6 Prep
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Whisk together the eggs, broth, parsley, salt, and pepper in a medium mixing bowl. Pour egg mixture over bread mixture and toss well. Transfer stuffing to the prepared baking dish and cover with foil.
3.7 Oven
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Bake the stuffing on middle rack of oven for 30 minutes.
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Uncover stuffing and bake until top is crisp and an instant-read thermometer inserted into center of stuffing registers 165°F, about 20 minutes.
3.8 Check
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Check to see that stuffing is done. Remove from oven or add time as needed.
3.9 Serve
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Let stuffing cool for 10 minutes before serving.
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