A regular for our holiday season meals, this Sourdough Stuffing with Mushroom and Herb Recipe is going to become your new favorite. Stuffing is one of those quintessential Thanksgiving side dishes. It's just not a holiday meal without it! Scroll down to see how we make this yummy sourdough stuffing recipe and don't forget to print or pin the recipe card to add this to your holiday menu.
What Makes This the Perfect Addition to Your Holiday Table
We've got the turkey and the pie. Now, we need all the sides! After I finish pinning tablescape ideas to my pinterest board, I get right to work identifying the yummy sides to serve through the holiday season. This stuffing is my absolute favorite. Because we have the turkey, I don't usually like to add a sausage mixture to this stuffing. Instead, I love a mix of meaty mushrooms and lots of fresh herbs that elevates this basic recipe for stuffing. You'll appreciate the depth of flavor from the shallots and garlic and the adaptable ease of the ingredients listed here to help you add your own traditional stuffing components to make a stellar stuffing for your holiday table.
Ingredients We Need for This Classic Recipe
Now, when it comes to make this yummy stuffing, we definitely need sourdough! Now living in the North Bay, I love picking up sourdough from Boudin, Acme, or Model Bakery. If you find Boudin's San Francisco Sourdough bread near you, this would definitely work in crafting a Boudin organic sourdough stuffing.
Apart from the diced bread cubes, we'll need diced shallot, garlic, and diced celery. Mushrooms offer a great vegetarian side and their meaty flavor is a great substitute for pork or turkey sausage. Chopped fresh herbs like fresh rosemary, thyme, sage, and parsley provide aromatic flavor for our moist stuffing. Fresh spinach will offer additional greens. To ensure a most stuffing, we'll whisk together an egg with a cup of stock.
Swaps and Substitutions
On the stock or broth front, you can definitely use vegetable broth or chicken broth. You can use melted butter in lieu of olive oil for just a touch more decadence. For a touch more warmth, add in a ¼ teaspoon of crushed red pepper flakes when seasoning the mushrooms and spinach. For the greens, chard is a great substitute for spinach as well as kale. And, while this recipe focuses on sourdough, you can also make this with any other dry bread like day old brioche or French bread.
How to Make This Delicious Sourdough Bread Stuffing
Start by preheating oven to 350 degrees Fahrenheit. Generously grease a 9 x 13 inch baking dish with unsalted butter. Set to the side.
In a large sauté pan or cast iron large skillet, heat 2 tablespoons olive oil over medium heat. Add the shallots and celery and cook until softened, about 5 minutes. Add the mushrooms and cook until they cook down and much of their liquid evaporates, another 5 to 7 minutes. Season with the salt, pepper, and crushed red pepper (if using).
Add the garlic and stir for one minute until fragrant. Add the fresh herbs and spinach. Cook to wilt the spinach, about 5 minutes more. Set to the side to cool slightly.
Cut the sourdough bread cubes into small pieces. For added texture, you could opt to tear the bread into small pieces. Add to a large mixing bowl.
In a small mixing bowl, whisk together the egg and cup of stock until well combined.
To the large bowl with bread cubes, add the mushroom and spinach mixture. Stir to combine. Pour the egg and stock mixture over the stuffing and stir to coat the stuffing in the liquid mixture.
Pour stuffing into the prepared baking dish. Baked for 35 to 45 minutes until edges are golden brown.
Sourdough Stuffing with Mushroom and Herb Recipe
Equipment
- 1 9 x 13 baking dish
Ingredients
- 6 cups cubed day-old sourdough bread
- 4 tablespoons olive oil divided
- ¼ cup diced shallots
- 1 cup diced celery
- ½ cup chopped fresh herbs sage, parsley, thyme, rosemary
- 2 pounds mushrooms cremini, oyster, trumpets stems removed and roughly chopped
- 1 bunch spinach stemmed, leaves roughly chopped
- 6 cloves minced garlic
- 1 large egg
- 1 cup stock vegetable, beef, or chicken
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes optional
- Butter for greasing baking dish
Instructions
- Preheat oven to 350 degrees Fahrenheit. Generously grease a 9 x 13 inch baking dish with unsalted butter. Set to the side.
- In a large sauté pan or cast iron skillet, heat 2 tablespoons olive oil over medium heat. Add the shallots and celery and cook until softened, about 5 minutes. Add the mushrooms and the remaining oil. Cook until they cook down and much of their liquid evaporates, another 5 to 7 minutes. Season with the salt, pepper, and crushed red pepper (if using).
- Add the garlic and stir for one minute until fragrant. Add the fresh herbs and spinach. Cook to wilt the spinach, about 5 minutes more. Set to the side to cool slightly.
- Cut the sourdough bread cubes into small ½ inch pieces. For added texture, you could opt to tear the bread into small pieces. Add to a large mixing bowl.
- In a small mixing bowl, whisk together the egg and cup of stock until well combined.
- To the large bowl with bread cubes, add the mushroom and spinach mixture. Stir to combine. Pour the egg and stock mixture over the stuffing and stir to coat the stuffing in the liquid mixture.
- Pour stuffing into the prepared baking dish. Baked for 35 to 45 minutes until edges are golden brown.
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