Sourdough Stuffing with Mushrooms, Apples, & Sage
Total Time
Not specified
Prep Time
Not specified
Cook Time
45 minutes
Rating
5 out of 5 stars
(2)
Ingredients
Not specified
- 1 loaf crusty sourdough bread cut into 1/2-inch cubes (about 11 cups)
- 3 tablespoons unsalted butter
- 1 large onion, diced
- 4 ribs celery, chopped
- 3 cups fresh cremini mushrooms, sliced
- 4 Granny Smith apples, cored and chopped
- 3 cups vegetable broth
- 2 large eggs
- 1/3 cup chopped fresh sage leaves
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly ground pepper
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Preparation
Step 1
Preheat oven to 300 degrees F. Evenly spread bread cubes out on two baking sheets and bake for 15 minutes, or until bread is dried but not browned. Transfer bread cubes to a large bowl.
Step 2
Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion, celery, mushrooms, and apples. Cook until vegetables and apples are soft, about 10 minutes. Add the mixture to the bread and stir to combine.
Step 3
In a medium bowl, whisk together the vegetable broth and two eggs. Pour the broth mixture over the bread and stir to combine. Make sure all of the bread cubes are well coated with the liquid. Season with sage, salt, and pepper and stir well.
Step 4
Pour stuffing into a greased 9 x 13 pan. Bake at 350 degrees F for about 45 minutes, or until the stuffing is lightly browned and crisp on top. Remove from the oven and serve warm.
Step 5
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Chef's notes
The stuffing is made with crusty sourdough bread, which keeps a nice texture and is not mushy.
You can bake the stuffing in the oven or stuff your bird with it.
This vegetarian stuffing is a great alternative to sausage stuffing.
The apples add a slight sweetness to the dish.
