Sourdough Stuffing
By Tested and perfected in the Sur La Table kitchen
Sourdough Stuffing
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 16 servings
- 1 large loaf sourdough bread, cut into 1-inch cubes and left to stale overnight
- 4 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, stems trimmed and quartered
- 1 large yellow onion, small diced
- 3 stalks celery, small diced
- 4 cloves garlic, thinly sliced
- ¼ cup chopped mixed herbs, such as parsley, thyme, rosemary, sage and, or oregano
- 4 cups vegetable or chicken broth
Preheat oven to 350°F.
To a large mixing bowl add bread and 2 tablespoons olive oil. Toss to combine and season with salt and pepper. Pour onto a rimmed baking sheet and transfer to a preheated oven. Bake until golden and crisp, about 20 minutes. Set aside
While bread is toasting, set a large skillet over medium-high heat and add remaining 2 tablespoons oil and butter. When butter is melted and foaming subsides, add mushrooms. Cook stirring occasionally until mushroom are browned- about 5 minutes. Add onions, celery and garlic. Cook until onions have just turned translucent and are soft- about 5 minutes. Turn off heat and fold in herbs.
**Steps 1 and 2 can be completed up to 3 days ahead of time. Toasted bread can be kept in a paper bag on the counter, and cooked vegetables should be kept in the refrigerator.
To the large mixing bowl, return toasted bread and sautéed vegetables. Toss to mix. Pour broth over bread mixture. Toss to coat, pressing lightly for bread to soak up broth. Pour into a 9" x 13" baking dish making sure to include any broth left in the bottom of the bowl. Set aside for 10 minutes, pressing down on the top gently.
Transfer to preheated oven until completely warmed through and top is deep brown and crispy, about 25 minutes.
Serve and enjoy.
To a large mixing bowl add bread and 2 tablespoons olive oil. Toss to combine and season with salt and pepper. Pour onto a rimmed baking sheet and transfer to a preheated oven. Bake until golden and crisp, about 20 minutes. Set aside
While bread is toasting, set a large skillet over medium-high heat and add remaining 2 tablespoons oil and butter. When butter is melted and foaming subsides, add mushrooms. Cook stirring occasionally until mushroom are browned- about 5 minutes. Add onions, celery and garlic. Cook until onions have just turned translucent and are soft- about 5 minutes. Turn off heat and fold in herbs.
**Steps 1 and 2 can be completed up to 3 days ahead of time. Toasted bread can be kept in a paper bag on the counter, and cooked vegetables should be kept in the refrigerator.
To the large mixing bowl, return toasted bread and sautéed vegetables. Toss to mix. Pour broth over bread mixture. Toss to coat, pressing lightly for bread to soak up broth. Pour into a 9" x 13" baking dish making sure to include any broth left in the bottom of the bowl. Set aside for 10 minutes, pressing down on the top gently.
Transfer to preheated oven until completely warmed through and top is deep brown and crispy, about 25 minutes.
Serve and enjoy.