Description
A delightful blend of crusty sourdough, fragrant herbs, and rich flavors, perfect for holiday gatherings.
Ingredients
Scale
- 8 cups sourdough bread, cubed
- 1/2 cup butter
- 1 cup onions, diced
- 1 cup celery, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 cups vegetable or chicken broth
- 2 large eggs, lightly beaten
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the bread: Cut your sourdough into cubes and let it sit out overnight to become stale or bake the cubes on a baking sheet for about 10-15 minutes until toasted.
- Sauté vegetables: In a large skillet, melt butter over medium heat. Add diced onions and celery, sautéing until soft—about 5 minutes. Then toss in your garlic and mushrooms. Cook until the mushrooms are golden and tender.
- Mix everything together: In a large bowl, combine your toasted sourdough cubes, sautéed veggies, fresh herbs, and seasoning. Stir gently until well mixed.
- Add the liquid: Pour in your warm broth and lightly beaten eggs, mixing everything together carefully.
- Transfer to a baking dish: Grease a baking dish and pour the stuffing mixture into it. Spread it evenly.
- Bake: Cover the dish with foil and bake for 25 minutes. Uncover and bake for an additional 15 minutes or until it’s golden and crispy on top.
- Serve hot, enjoying the warmth and comfort it brings!
Notes
For a vegan version, substitute butter with olive oil and omit the eggs. Use gluten-free bread for a gluten-free stuffing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg
Keywords: stuffing, sourdough, holiday side, vegetarian stuffing