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Sourdough Stuffing

Sourdough Stuffing with Caramelized Onions and Mushrooms

5 from 2 votes
This homemade Sourdough Stuffing recipe is loaded with caramelized onions, mushrooms, and celery for rich flavor, baked until golden on top and tender inside. A wholesome, healthier Thanksgiving side!
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
resting time: 15 minutes
Total Time: 1 hour 40 minutes
Yield: 12 servings
Course: holiday side dish, Side Dish
Cuisine: American

Equipment

Ingredients

  • 16 ounce loaf sourdough bread (cut into ½-inch cubes)
  • 3 tablespoons olive oil (divided)
  • 2 large yellow onions (chopped medium)
  • 1 ½ pounds white mushrooms (cleaned and sliced)
  • 3 stalks celery (chopped)
  • 2 tablespoons fresh thyme ( or rosemary, finely chopped)
  • 2 tablespoons fresh sage (chopped)
  • 2 cups low-sodium vegetable broth
  • 1 large egg (beaten)
  • ⅔ cups fresh parsley (chopped)
  • 1 1/4 teaspoons kosher salt (divided)
  • ⅛ teaspoon black pepper
  • olive oil spray

Instructions

  • Toast the Bread: Preheat the oven to 350°F. Divide bread on two large sheet pans, bake the bread for 15 minutes, tossing halfway until lightly toasted.  Set aside to cool.
  • Caramelize the Onions: While the bread cooks, heat 2 tablespoons olive oil in a large skillet over medium heat and add onions and 1 teaspoon of salt.  Cook for about 8 minutes, until the onions are translucent and tender.  Continue to cook the onions over medium-low to low heat, stirring occasionally, for 15 minutes, until they are golden brown and caramelized.  Remove the onions from the skillet and set aside.
  • Cook the Mushrooms and Celery: In the same skillet, add the remaining 1 tablespoon olive oil. Add sliced mushrooms and chopped celery. Cook over medium heat for 8 minutes until mushrooms release their moisture and begin to brown. Stir in thyme (or rosemary) and sage, cooking for an additional 1-2 minutes.
  • Combine Ingredients: In a large mixing bowl, combine toasted bread cubes, caramelized onions, mushroom-celery mixture, and chopped parsley.  Season with the remaining ¼ teaspoon of salt and black pepper.  Add the broth, a little at a time, stirring gently after each addition. Add just enough broth so stuffing is moistened, but not soggy.
  • Add the beaten egg and mix until evenly distributed.
  • Bake: Lightly spray a 9x13-inch baking dish with oil. Transfer the stuffing to the prepared dish. Cover with foil and bake at 350°F for 25 minutes. Uncover and bake for an additional 15 minutes, until the top is golden and slightly crisp.
  • Allow the stuffing to rest for 15 minutes before serving.

Notes

Makes 12 cups.

Nutrition

Serving: 1cup, Calories: 164kcal, Carbohydrates: 24.5g, Protein: 7g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 15.5mg, Sodium: 374mg, Fiber: 2.5g, Sugar: 4g
- WW Points: 4