Rustic Sourdough and Wild Mushroom Stuffing

Rustic Sourdough and Wild Mushroom Stuffing ingredients

• 14 cups Day-Old Sourdough Bread, cubed (1-inch pieces)
• 0.5 cup Unsalted Butter
• 2 tbsp Olive Oil
• 16 oz Mixed Wild Mushrooms (such as cremini, shiitake, oyster), sliced
• 1 large Yellow Onion, finely diced
• 2 large Celery Stalks, finely diced
• 4 cloves Garlic Cloves, minced
• 2 tbsp Fresh Sage, chopped
• 1 tbsp Fresh Thyme, chopped
• 3.5 cups Chicken or Vegetable Broth, warm
• 2 large Large Eggs, lightly beaten
• 0.25 cup Fresh Parsley, chopped
• 1.5 tsp Salt
• 0.5 tsp Black Pepper

How to make Rustic Sourdough and Wild Mushroom Stuffing

1. Preheat your oven to 375°F (190°C). Spread the 14 cups of cubed sourdough bread onto two large baking sheets. Bake for 15-20 minutes, rotating halfway, until the bread is lightly toasted and dried out; this prevents a soggy stuffing. Remove from oven and transfer to a very large mixing bowl.
2. In a large skillet, melt 0.5 cup unsalted butter with 2 tbsp olive oil over medium-high heat. Add the 16 oz sliced mixed wild mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their liquid and begin to brown nicely.
3. Add the 1 large finely diced yellow onion and 2 large finely diced celery stalks to the skillet with the mushrooms. Reduce heat to medium and cook for another 8-10 minutes, until the vegetables are softened and translucent.
4. Stir in the 4 minced garlic cloves, 2 tbsp fresh sage, and 1 tbsp fresh thyme. Cook for 1-2 minutes more, until fragrant, taking care not to burn the garlic.
5. Pour the sautéed mushroom and vegetable mixture over the toasted bread cubes in the large mixing bowl. Toss gently to combine all ingredients evenly.
6. In a separate medium bowl, whisk together 3.5 cups warm chicken or vegetable broth with 2 lightly beaten large eggs, 1.5 tsp salt, and 0.5 tsp black pepper.
7. Gradually pour the broth mixture over the bread and vegetable mixture, tossing gently to moisten all the bread cubes. Add the 0.25 cup fresh chopped parsley and mix well.
8. Transfer the stuffing mixture into a greased 9x13-inch baking dish, spreading it evenly. Cover the dish tightly with aluminum foil.
9. Bake for 30 minutes with the foil cover. Then, remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and crispy.
10. Allow the stuffing to rest for 10-15 minutes before serving to let it set and cool slightly for easier portioning.

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