So you’re going to a potluck this year and not only have you not make that dreaded trip to the over-crowded grocery store full of shoppers in pre-holiday hoarding mode, you don’t even have the slightest inclination of what to make. Worry not, because you’re not the only one – over the course of the last 24 hours, 4 of my friends have asked me for thanksgiving recipes and I’ve given them all the same one.
This Sourdough Bread Stuffing is one of my favorites around this time because it can easily be made vegetarian to accommodate your vegetarians friends, the ingredients should easily be found at most grocery stores. So if you’re in a bind, go ahead and try this recipe out. Just don’t blame me when there are 3 Sourdough Bread Stuffings on your thanksgiving spread. =)
Sourdough Bread Stuffing
1lb loaf sourdough bread
10oz crimini mushrooms, sliced 1/2 thick
salt and fresh ground pepper, to taste
2-4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
10 sprigs of fresh thyme
10-12 fresh sage leaves, chopped
3 1/2C low-sodium chicken broth
3Tbsp chopped italian parsley leaves
1. Preheat oven to 350. Grease a 2-quart baking dish and set aside.
2. Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
3. Melt 2 Tbsp of butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6-8 minutes. Add celery, onion, 2 Tbsp butter and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 Tbsp butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
4. Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.