by: Alex Snodgrass
Cook Time
20 minutes
Prep Time
40 minutes
Yield
Serves 12
@THEDEFINEDDISH
“I love all the nostalgic, classic flavors of Thanksgiving, but I also like to elevate the flavors with white wine, herbs, or adding new texture to a dish to amp it up.”
Total Time
20 minutes
Prep Time
40 minutes
Yield
Serves 12
summary
Stuffing is a favorite of mine around the Thanksgiving table. My grandmother had a classic recipe that I have slowly adjusted over the years, and I love this rendition that combines sourdough bread, meaty mushrooms and lots of fresh sage and parsley.
ingredients
- 1 loaf sourdough bread (approx. 1 pound)
- 1 small yellow onion
- 4 stalks celery, leaves included
- 1 pound Baby Bella mushrooms, thinly sliced
- 1½ sticks unsalted butter
- 4 garlic cloves, minced
- 2 teaspoons fresh thyme leaves
- 1 tablespoon minced fresh sage leaves (approx. 10 leaves)
- 2 teaspoons kosher salt, divided
- 1 teaspoon fresh ground pepper, divided
- ½ teaspoon red pepper flakes
- ½ cup dry white wine
- ¼ cup chopped flat-leaf parsley
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- 4 large eggs, whisked well
- ¾ cup vegetable broth
- ½ cup grated pecorino romano cheese (or Parmesan)
directions
- Preheat the oven to 350°F on the convection setting. Lightly grease a baking dish (approx. 9-inch square).
- Cut the bread into ½-inch cubes (it ends up being around 12 cups total) and spread evenly across 2 large baking sheets. Transfer to the oven and bake until the bread is completely dry and beginning to crisp, about 20 minutes. Remove from the oven and set aside.
- Meanwhile, dice onion and celery by hand or in a food processor and set aside. Slice mushrooms by hand or using the slicing blade of the food processor.
- Heat the butter in a large, deep skillet over medium heat. Once melted, add the onion, celery, mushrooms, minced garlic, fresh thyme, fresh sage, 1 teaspoon salt, ½ teaspoon pepper and the red pepper flakes. Cook, stirring often, until the onions and celery are very tender, 8 to 10 minutes. Add the wine, stir to combine and reduce by half, about 3 minutes. Transfer to a large mixing bowl to let cool slightly.
- Add the toasted bread to the mixing bowl and toss until well combined. Add the parsley, dried sage, dried thyme, whisked eggs, broth, grated pecorino and the remaining 1 teaspoon salt and ½ teaspoon pepper and toss again to combine.
- Pour into the prepared baking dish and bake, uncovered, for about 20–25 minutes, until the bread is browned.
- Remove from the oven and let rest for 5 minutes before serving.
notes
If you want to make this mushroom, sage and sourdough stuffing recipe ahead of time, I recommend preparing the bread and the onion-mushroom-herb mixture 1 or 2 days ahead of time. That way, all you need to do on Thanksgiving day is mix everything together and bake.
