Sourdough Stuffing with Mushrooms, Apples, & Sage

Name: Sourdough Stuffing with Mushrooms, Apples, & Sage
Cook time: 45 min
Yield: 1 serving
Ingredients: 1 loaf crusty sourdough bread; 3 tablespoons unsalted butter; 1 large onion; 4 ribs celery; 3 cups fresh cremini mushrooms; 4 Granny Smith apples; 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

User Reviews

5.0

6 reviews

Excellent

Cook Time
mins
Course
Side Dish
Cuisine
American, Vegetarian

Sourdough Stuffing with Mushrooms, Apples, & Sage

Iris Warren

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The best stuffing recipe for Thanksgiving, Christmas, or anytime!

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Ingredients

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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Instructions

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.
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.
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.
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.