Sourdough Bread Stuffing

Holiday Stuffing

Sourdough Bread Stuffing

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  • Prep Time


  • Total Time


  • Servings



  • 1

    Loaf Sourdough Bread

  • 8

    Tbs Butter

  • 10

    ounces Crimini mushrooms, sliced

  • Salt and freshly ground pepper

  • 2 to 5

    stalks of celery, diced

  • 1

    Medium Onion

  • 8-10

    sprigs thyme

  • 10 to 12

    fresh sage leaves

  • cups low sodium chicken broth (or homemade stock from turkey)

  • 3

    Tbs chopped Italian parsley


Preheat oven to 350 degrees. Grease 2 quart baking dish and set aside. Cut or tear bread into 1 inch cubes and spread evenly on baking sheets. Toast bread in oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to large mixing bowl. Melt 2 Tbs butter in large skillet (or use olive oil) over medium high heat. Add mushrooms and few pinches of salt/pepper and saute, stirring occasionally until golden brown, about 6-8 minutes. Add celery, onions and 2 Tbs butter and thyme. Cook til vegetables have softened, about 5 minutes. Add sage and remaining 4 Tbs butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper to taste. Pour chicken broth mixture over bread crumbs and toss to combine until bread crumbs absorb liquid. Pour mixture into greased baking dish and sprinkle with parsley. Bake for 40 minutes until top is golden brown. Remove and allow to cool for 15 minutes.


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