Sourdough Bread Stuffing Recipe

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A great tasting variation to standard bread stuffing.
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  • 1 pound sourdough bread - cubed
  • 8 tablespoons butter
  • 8 ounces baby portebello mushrooms
  • salt and pepper to taste
  • 4 celery stalks with leaves, sliced
  • 1 medium onion - chopped
  • 10 sprigs fresh thyme - leaves stripped from stems
  • 10 fresh sage leaves
  • 3 1/2 cups chicken broth
  • 3 tablespoons fresh parsley - chopped
Container: 2 quart baking dish
20 mins
45 mins
1 hr
  • Preheat oven to 350°.
  • Grease a 2 quart baking dish.
  • Cut or tear bread into 1 inch cubes and spread them out on a baking sheet.
  • Toast in the oven until they begin to crisp and brown. (Approximately 20 minutes)
  • Transfer to a large mixing bowl.
  • Melt 2 tablespoons of butter in a large skillet over medium heat.
  • Add mushrooms and a few pinches of salt.
  • Saute, stirring ocassionally until golden brown. (Approximately 10 minutes).
  • Add celery, onion, 2 tablespoons of butter and thyme.
  • Once the butter has melted, cook and stir, until the vegetables are tender. (Approximately 5 minutes).
  • Add sage and remaining 4 tablespoons of butter.
  • Add chicken broth and stir to combine.
  • Season with salt and pepper to taste.
  • Pour mixture over bread cubes in mixing bowl and toss to combine until all the liquid is absorbed.
  • Pour mixture into greased baking dish.
  • Sprinkle with parsley.
  • Bake until heated through and top is golden brown. (Approximately 40 minutes)
  • Cool slightly before serving.
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