A delicious, vegetarian sourdough bread stuffing side dish that may take center stage! A new Thanksgiving classic!
12 cups sourdough bread, cubed 1"
2 tablespoons extra virgin olive oil
1 medium onion, diced
1 leek, sliced
2 large carrots, peeled and diced
2 celery stalks, diced
16 ounces mushrooms, such as Bella, chopped
3 cloves garlic, minced
1 bunch fresh rosemary, stems removed, leaves chopped
1 bunch fresh sage, stems removed, chopped
1 bunch fresh parsley leaves, chopped
2 sprigs fresh thyme, stems removed
3-4 cups vegetarian or chicken broth, low sodium (I used No-Chicken vegetarian broth)
Salt and pepper to taste
Preheat the oven to 350 degrees Farenheit. Set aside the bread cubes in a large mixing bowl.
In a large saucepan, heat a tablespoon of oil on medium-high heat. Saute the onion, leeks, carrots, and celery until slightly softened, about 5-7 minutes. Add the additional olive oil and mushrooms. Saute the mushrooms until slightly soft, about 5-7 minutes. Add the garlic and fresh herbs and cook for an additional minute. Turn off the heat. Transfer the mushroom and vegetable mixture to the mixing bowl with the bread cubes.
Toss the mushrooms and vegetables with the bread cubes until evenly mixed. Slowly transfer the bread and vegetable mixture to a 9 x 13 baking dish. Spread evenly. Pour the broth over the dish until the all of bread is moistened. Cover the dish with tin foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes uncovered.
This sourdough bread stuffing is super soft and filled with herbs and mushrooms! If you prefer a drier texture, use less broth. Not a mushrooms fan? Try chestnuts instead! Want even more flavor? Try adding chopped apples or dried cranberries!
