Sourdough Bread Stuffing

READY IN: 1hr 30mins
Recipe by Galley Wench

Recipe courtesy Dave Lieberman of Food Network.

Top Review by zeldaz51

Made by my niece for Thanksgiving 2012. She added some carrots and ripe bell pepper to it and all the the veggies made it a more healthful side dish, which is good because I couldn't stop eating it!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F.
  2. Grease a 2-quart baking dish and set aside.
  3. Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets.
  4. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes.
  5. Transfer to a large mixing bowl.
  6. Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
  7. Add the optional mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes.
  8. Add celery, onion, 2 tablespoons butter, and thyme.
  9. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes.
  10. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine.
  11. Season with salt and pepper, to taste.
  12. Transfer toasted bread cubes to a large bowl.
  13. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid.
  14. Pour the mixture into the greased baking dish, and sprinkle with parsley.
  15. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes.
  16. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

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