Ingredients
Vegetables and Bread
- 13–14 cups sourdough bread, cubed (dried and left out the night before to dry)
- 2 cups baby bella mushrooms, sliced
- 1 cup oyster mushrooms, sliced
- 3 celery stalks, minced
- 3/4 sweet yellow onion, minced
- 1 teaspoon garlic, minced
Herbs and Spices
- 1/2 tablespoon celery salt
- 1 teaspoon garlic powder
- 3 tablespoons ground sage
- 1 tablespoon dried parsley leaves
- 2 tablespoons dried rosemary, crushed in hands before adding
- 2 teaspoons dried thyme leaves
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried tarragon
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano leaves
Liquids and Fats
- 5 tablespoons butter, divided (regular or vegan)
- 2 cups chicken broth or turkey broth
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the stuffing later.
- Cook Mushrooms: Heat a large cast iron skillet over medium-high heat. Add 2 tablespoons of butter and let it melt, swirling to coat the pan. Add minced garlic and sauté until fragrant, about 30 seconds. Add baby bella and oyster mushrooms and cook until softened, approximately 3-5 minutes. Remove skillet from heat.
- Combine Ingredients: Spray a 9×13 baking dish with nonstick cooking spray. In a large bowl or directly in the baking dish, combine sourdough bread cubes, sautéed mushrooms, minced celery, minced onion, celery salt, garlic powder, ground sage, dried parsley, crushed dried rosemary, dried thyme, kosher salt, black pepper, dried tarragon, dried marjoram, and dried oregano. Toss everything to mix evenly.
- Add Broth: Slowly pour the chicken or turkey broth over the bread mixture in 1/2 cup increments, stirring gently after each addition until the bread is moist but not soggy. You may not use the entire 2 cups of broth. Taste and adjust seasonings as needed.
- Prepare for Baking: Melt the remaining 3 tablespoons of butter and pour it evenly over the top of the bread mixture. Cover the baking dish tightly with aluminum foil.
- Bake Stuffing: Place the covered dish on the middle oven rack and bake for 30 minutes. Afterward, remove the foil and bake uncovered for an additional 10-15 minutes to allow the top to brown and crisp slightly.
- Serve: Let the stuffing cool slightly after baking. Serve warm, ideally paired with homemade turkey gravy for a perfect holiday side.
Notes
- For best results, dry out the sourdough bread cubes overnight before using to ensure they absorb the broth well without becoming mushy.
- You can substitute vegan butter and vegetable broth to make this recipe vegan-friendly.
- Adjust the amount of broth carefully to avoid overly soggy stuffing.
- Fresh herbs can be substituted for dried if available, adjusting quantities accordingly.
- This stuffing can be prepared ahead of time, assembled, and refrigerated before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Stovetop and Baking
- Cuisine: American
