Description
This savory mushroom and sourdough stuffing is a show-stopping Thanksgiving side, packed with earthy mushrooms, tangy sourdough, and fresh herbs. It’s easy to make ahead, endlessly adaptable, and sure to please both traditionalists and adventurous eaters.
Ingredients
- 1 pound (about 450g) day-old sourdough bread, cut into 1-inch cubes
- 16 ounces (450g) mixed mushrooms (such as cremini, shiitake, or button), sliced
- 1 large yellow onion, finely diced
- 3 medium celery stalks, diced
- 4 large garlic cloves, minced
- 6 tablespoons (85g) unsalted butter (or olive oil/vegan butter as needed), divided
- 2 to 2 1/2 cups (480–600ml) vegetable or chicken broth (preferably low-sodium)
- 2 large eggs, beaten (omit or use flax egg for vegan)
- 2 tablespoons (10g) fresh thyme, chopped
- 1 tablespoon (5g) fresh sage, chopped
- 2 tablespoons (10g) fresh parsley, chopped, plus more for garnish
- Kosher salt and freshly ground black pepper, to taste
- Optional: 1/2 cup (50g) grated Parmesan cheese
Instructions
- Preheat oven to 300°F (150°C). Spread sourdough cubes on a baking sheet and toast for 20–25 minutes, tossing halfway, until dry and lightly golden. Let cool. (Skip if bread is already dry.)
- In a large skillet over medium heat, melt 4 tablespoons butter. Add onions and celery with a pinch of salt; cook 6–8 minutes until soft and translucent.
- Add mushrooms, increase heat to medium-high, and sauté until golden brown and most liquid has evaporated, about 10–12 minutes.
- Stir in garlic and cook for 1–2 minutes until fragrant.
- Add thyme, sage, and half the parsley; cook 1 minute more.
- In a large mixing bowl, toss together toasted bread cubes and sautéed veggies (use your hands for even mixing).
- In a separate bowl, whisk eggs and 2 cups broth. Pour over bread mixture and toss well. Let sit 5–10 minutes to absorb. Add up to 1/2 cup more broth if mixture seems dry—the bread should be moist but not soggy.
- Butter or oil a 9×13-inch baking dish. Spread stuffing evenly in dish. Dot top with remaining 2 tablespoons butter and sprinkle with Parmesan if using.
- Cover with foil or parchment and bake at 350°F (175°C) for 30 minutes. Remove cover and bake another 20–25 minutes until top is golden and crispy and center is hot.
- Let rest 10 minutes before serving. Garnish with remaining parsley and extra black pepper.
Notes
For best texture, use sturdy, day-old sourdough bread. For vegan, use olive oil or vegan butter, vegetable broth, and omit eggs. For gluten-free, use your favorite GF bread. Taste and adjust seasoning before baking. Letting the stuffing rest before serving helps flavors meld and makes serving easier. Add-ins like toasted pecans, chestnuts, or a splash of white wine can boost flavor.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (170g) per serving
- Calories: 210
- Sugar: 3
- Sodium: 400
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 3
- Protein: 7
Keywords: stuffing, mushroom stuffing, sourdough stuffing, Thanksgiving side, vegetarian stuffing, vegan stuffing, holiday side, easy stuffing, savory stuffing, bread stuffing