Sourdough Stuffing Recipe
This Best Ever Sourdough Stuffing recipe is packed with flavor, delicious sourdough bread, mushrooms and so much more!
Ingredients
- 5 tablespoons butter divided (regular or vegan)
- 1 teaspoon garlic minced
- 2 cups baby bella mushrooms sliced
- 1 cup oyster mushrooms sliced
- 14 cups sourdough bread cubed (dried and left out the night before to dry)
- 3 celery stalks minced
- ¾ sweet yellow onion minced
- 2 tablespoons dried rosemary crush in hands before adding
- 1 tablespoon dried parsley leaves
- 1 tablespoon ground sage
- ½ tablespoon celery salt
- 2 teaspoons dried thyme leaves
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon dried tarragon
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano leaves
- ½ teaspoon ground black pepper
- 2 cups chicken broth or turkey broth (more if needed)
Instructions
- Prep: Preheat oven to 350 degrees F.
- Cook Mushrooms: Bring a large cast iron skillet to medium-high heat and add 2 tablespoons of butter; let melt and swirl to coat the pan. Add 1 teaspoon garlic and move around pan until it becomes fragrant, approx. 30 seconds. Add 2 cups baby bella mushrooms and 1 cup oyster mushroomssauté until they soften, approx. 3-5 minutes. Remove from heat.
- Combine: Spray a 9x13 baking dish with nonstick cooking spray. Add the sourdough bread cubes, celery, onion, mushrooms, 2 tablespoons dried rosemary, 1 tablespoon dried parsley leaves, 1 tablespoon ground sage, ½ tablespoon celery salt, 2 teaspoons dried thyme leaves, 1 ½ teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon dried tarragon, 1 teaspoon dried marjoram, 1 teaspoon dried oregano leaves and ½ teaspoon ground black pepper. Toss to combine.
- Broth: Pour 1/2 cup of broth at a time over the mixture, stirring it in well. Continue adding 1/2 cup broth at a time until bread is moist (but not super soggy). You may not need to use ALL the broth. Taste and adjust any seasoning, as desired.
- Bake: Melt the remaining 3 tablespoons of butter and pour evenly over top. Cover with aluminum foil. Place in oven, middle rack, for 30 minutes. Remove aluminum foil and bake an additional 10-15 minutes.
- Serve: Remove foil and let cool slightly. Serve with homemade turkey gravy!
Notes
- Drying out bread: If you forgot to leave your bread out overnight you can also dry it out in the oven. Place cubed bread on baking sheets and place in oven at 250 degrees. Let dry out for approx. 1 hour or so, stirring occasionally.
- Food processor: I highly recommend using the food processor to mince your onion and celery. Just add and pulse a few times – such a time saver!
- Prep Time: I only included active prep time in the listed prep time. I didn't include the time necessary to dry out the cubed bread.
- Slow Cooker: want to free up some precious oven space - try our Crock Pot Stuffing!
Nutrition
Calories: 109kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 724mg | Potassium: 123mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
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