Sourdough Bread Stuffing

Recipe by Galley Wench
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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