If you aren’t a fan of traditional stuffing (or dressing) recipes, then you aren’t going to want to miss out on this Sourdough Mushroom Stuffing Recipe!
Sourdough Mushroom Stuffing
If you aren't a fan of traditional stuffing (or dressing) recipes, then you aren't going to want to miss out on this Sourdough Mushroom Stuffing Recipe!
Ingredients
- 1 loaf sourdough bread cubed
- ¼ cup butter
- 8 oz mushrooms sliced
- 1 onion diced
- 3 celery stalks thinly sliced
- 4 cloves garlic minced
- 2 tbsp fresh thyme chopped
- 2 tbsp fresh rosemary chopped
- 2 tbsp fresh sage chopped
- 2 eggs
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups chicken stock
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
Instructions
- Preheat the oven to 350°F. Add cut sourdough to a sheet pan. Bake for 12-15 minutes, until golden and crisp.
- Heat a 12” cast iron skillet over medium-high heat. Add the butter. Add onions and celery. Sauté until caramelized. Add in the garlic and mushrooms. Cook for another five minutes. Turn off the heat and let cool slightly.
- Whisk the eggs, salt, pepper, thyme, rosemary, sage and chicken stock together in a large mixing bowl. Add the bread, vegetable mixture, reserving 1/2 cup for topping, and 1/2 cup mozzarella. Fold together to combine, making sure none of the bread looks dry.
- Transfer the mixture back to the skillet. Top with the remaining vegetables, mozzarella, and parmesan cheese.
- Bake for 30-35 minutes, or until golden brown and fully cooked through.
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