Thanksgiving is right around the corner. We are not traveling this year because of our new bundle of joy. Instead, Josh’s family is coming to us. We will be cooking up a feast in our own kitchen. On Sunday, we tested a few Thanksgiving recipes to make sure they were good enough for the big day. We made a Sourdough Stuffing with Mushrooms, Apples, and Sage that passed with flying colors. This is my new favorite stuffing recipe and will be making an appearance at our Thanksgiving dinner table this year.
The stuffing is made with crusty sourdough bread. I usually don’t like stuffing because I don’t like the “mushy” texture, but this stuffing is not mushy at all. The sourdough bread softens and is moist, but keeps a nice texture. The onion, celery, cremini mushrooms, Granny Smith apples, and fresh sage add great flavor. I love the slight sweetness the apples add to the stuffing. Josh, who usually prefers sausage stuffing, said this vegetarian stuffing was his new favorite recipe. Yay! I am glad we both loved it.
We baked the stuffing in the oven, but you can go the traditional route and “stuff your bird” with this stuffing. If you are still deciding on which stuffing recipe to serve up this Thanksgiving, look no further. This Sourdough Stuffing with Mushrooms, Apples, and Sage is the perfect side dish to serve at your holiday meal.
Also, check out our feature on PBS Food. We are thrilled and honored to be featured. Thanks PBS Food!
Sourdough Stuffing with Mushrooms, Apples, & Sage
- Cook Time
- 45 minutes
- 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
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.