I like to put all kinds of different things in my stuffing, but rein back a little when I am serving guests. I like this Sourdough and Mushroom stuffing from Country Living. The sourdough gives it a little bite without being overpowering.
Sourdough and Mushroom Stuffing
Prep time 15 minutes
Total time 1 hour 30 minutes
Oven Temp: 350 degrees
- 2 tablespoon(s) unsalted butter, plus more for casserole dish
- 1 pound(s) assorted wild mushrooms (such as shiitake, oyster, and cremini), sliced
- 9 stalk(s) celery, chopped
- 2 medium onions, finely chopped
- Freshly ground pepper
- 1 loaf(s) (1-pound) sourdough bread, cut into 1-inch cubes
- 1 1/2 cup(s) low-sodium chicken broth
- 1/2 cup(s) chopped flat-leaf parsley
- 1 tablespoon(s) chopped fresh thyme
- 1 tablespoon(s) chopped fresh sage
- 1 teaspoon(s) chopped fresh rosemary
- Preheat oven to 350 degrees F. In a large pot over medium-high heat, melt butter. Add mushrooms and cook until soft, about 10 minutes. Add celery and onions, and cook until soft, about 10 minutes. Remove from heat. Add 2 teaspoons salt, 1 teaspoon pepper, and remaining ingredients; toss to combine.
- Transfer to a buttered 3-quart casserole dish, cover with a piece of aluminum foil, and bake for 45 minutes. Remove foil and bake until hot and browned on top, about 20 minutes more.