Sourdough and Mushroom Stuffing Recipe

Name: Sourdough and Mushroom Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. unsalted butter; 1 lb. assorted wild mushrooms (such as shiitake, oyster, and cremini); 9 stalk celery; 2 medium onions; salt; Freshly ground pepper; 1 loaf sourdough bread; 1 1/2 c. low-sodium chicken broth; 1/2 c. Chopped flat-leaf parsley; 1 tbsp. chopped fresh thyme; 1 tbsp. chopped fresh sage; 1 tsp. chopped fresh rosemary

Servings: persons

2 tbsp. unsalted butter
1 lb. assorted wild mushrooms (such as shiitake, oyster, and cremini)
9 stalk celery
2 medium onions
salt
Freshly ground pepper
1 loaf sourdough bread
1 1/2 c. low-sodium chicken broth
1/2 c. Chopped flat-leaf parsley
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh sage
1 tsp. chopped fresh rosemary

1
Preheat oven to 350 degrees F. In a large pot over medium-high heat, melt butter.
2
Add mushrooms and cook until soft, about 10 minutes.
3
Add celery and onions, and cook until soft, about 10 minutes.
4
Remove from heat.
5
Add 2 teaspoons salt, 1 teaspoon pepper, and remaining ingredients; toss to combine.
6
Transfer to a buttered 3-quart casserole dish, cover with a piece of aluminum foil, and bake for 45 minutes.
7
Remove foil and bake until hot and browned on top, about 20 minutes more.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tbsp. unsalted butter, 1 lb. assorted wild mushrooms (such as shiitake, oyster, and cremini), 9 stalk celery, 2 medium onions, and more.

Yes, Sourdough and Mushroom Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sourdough and Mushroom Stuffing

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