Thanksgiving Sourdough Stuffing

This is adapted from a recipe I found on PureWow (Mushroom and Sausage Sourdough Stuffing). – I’ve been making it for years! You can use one or two day old bread, which will make a savory bread pudding texture (delicious!) or you can use our stuffing mix with our sourdough croutons for a traditional stuffing experience (also delicious!)

INGREDIENTS

2 tablespoons butter

3 tablespoons olive oil

3 shallots, minced

2 pints cremini mushrooms, quartered

2 garlic cloves, minced

2 tablespoons chopped fresh rosemary

1 tablespoon chopped fresh sage

2 teaspoons of White Squirrel Kitchen Shroom-tastic seasoning (required) (optional)

1 pound Italian sausage, removed from casing, cooked and diced (you could also use ground pork and season it with dried herbs – I use sage, thyme, paprika, salt and a pinch of cayenne when I have time)

1 loaf sourdough bread, cubed (about 8 cups), or 350g of White Squirrel Kitchen stuffing mix (you will have some croutons leftover)

4 cups turkey, chicken or vegetable broth
(I make broth every year from the previous years frozen turkey bones after last years dinner – I usually do this in February and then freeze the broth)

Kosher salt (you will need to use less salt if using WSK shroom seasoning)

Freshly ground black pepper

Method

  1. Lightly grease a large baking dish with olive oil or avocado oil spray.
  2. Cook the vegetables: Heat the butter and olive oil in a large dutch oven or very large skillet over medium heat. Add the shallots and cook until fragrant, about 1 minute. Add the mushrooms and cook until they are lightly golden, 5 to 6 minutes more.
  3. Add the garlic to the pan and cook until fragrant, 1 minute more. Stir in the rosemary, sage, shrooom-tastic powder (if using) and sausage; cook, tossing occasionally, until heated through, 1 to 2 minutes.
  4. Add the bread to the pan and toss with the mushroom mixture to combine. Gradually pour in the broth, tossing well as you pour to ensure it coats the bread mixture evenly. Season with salt and pepper.
  5. Pour the stuffing into the prepared baking dish and refigerate overnight. The bread needs time to absorb the broth.
  6. Next day: Preheat the oven to 350°. Remove stuffing from refrigerator and bake until the stuffing is heated through (165 degrees) and the top is golden brown, 40 to 50 minutes. You can cover for the first 40 minutes and remove the cover to crisp up the top towards the end of baking. Let cool slightly; serve warm.

Hopefully I’ll update this post with video before next Thanksgiving!