This wholesome, Sourdough Stuffing recipe is loaded with caramelized onions, mushrooms, and celery for wealthy taste, baked till golden on prime and tender inside. A healthful, lighter Thanksgiving facet!
Stuffing with Caramelized Onions and Mushrooms
For those who’re making stuffing this vacation season, attempt it with sourdough bread for a more healthy twist! I bake it nearly each week, however this was my first time utilizing it in stuffing, and I liked it! To boost the flavour with out including meat, I loaded the stuffing with candy caramelized onions and earthy mushrooms, which make each chew wealthy and savory with no need a ton of butter. Since sourdough is of course fermented, it’s simpler to digest, has a decrease glycemic index than common bread, and provides the stuffing a hearty texture with out making it too heavy.
Why This Sourdough Stuffing Works
Stuffing is my favourite Thanksgiving facet dish, particularly with cranberry sauce, turkey, and gravy. I’ve shared lighter takes earlier than, like my Stuffing Muffins and Stuffing with Sausage, however this sourdough model is rustic, hearty, and surprisingly good for you. Plus, it may be prepped a day forward—all the time a lifesaver on Thanksgiving.
- Healthful base: Sourdough is fermented, making it simpler to digest and extra nutrient-dense than plain white bread.
- Taste-packed veggies: Caramelized onions + mushrooms add depth with out extra fats.
- Excellent texture: Crisp golden prime with a young, moist inside.
- Make-ahead pleasant: Assemble the day earlier than with out the broth and egg, then bake when prepared.
- Customizable: Add sausage, apples, or herbs on your personal spin.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free (if utilizing GF bread), dairy-free
Elements You’ll Want
Listed below are the elements for this simple sourdough stuffing recipe. See the recipe card under for the precise measurements.
- Sourdough: Day-old bread works greatest as a result of it absorbs liquid with out turning into mushy.
- Olive Oil: I don’t use any butter–just a few oil for sautéing the greens.
- Greens: Yellow onion, white mushrooms, celery.
- Herbs: Sage is important for conventional stuffing, however you need to use both thyme or rosemary for the mushrooms. Then, combine in parsley on the finish.
- Low-Sodium Vegetable Broth prevents the stuffing from being dry.
- Egg binds every little thing collectively and creates a fluffy texture.
- Salt and Black Pepper for seasoning
The right way to Make Sourdough Stuffing
For those who’re not making selfmade sourdough bread, purchase a good-quality loaf from an area bakery. And if it’s your first time baking it, take a look at all my sourdough necessities to get began. See the recipe card on the backside for printable instructions.
- Toast the bread cubes at 350°F for quarter-hour.
- Caramelize the onions in a big skillet over medium warmth. After 8 minutes, cut back the warmth to medium-low and prepare dinner, stirring often, till they’re golden brown and caramelized. Switch to a plate.
- Cook dinner the mushrooms and celery in the identical skillet over medium warmth for 8 minutes. Stir within the thyme and sage and prepare dinner for one more minute.
- Combine every little thing collectively. Place the bread cubes, onions, mushrooms, celery, and parsley in a big bowl. Pour in somewhat of the broth, then stir. Hold including extra till the stuffing is moist however not soggy. It’s okay in the event you don’t use all 2 cups! Then, combine within the overwhelmed egg.
- Bake the sourdough stuffing: Place the combination in an oiled 9×13-inch baking dish, cowl with foil, and bake at 350°F for 25 minutes. Take away the foil and bake for an extra quarter-hour, till golden.
Variations
- Change up the bread: Substitute French bread or a baguette. For those who’re gluten-free, use your favourite gluten-free bread.
- Taste: Add the pan drippings from the turkey on the finish.
- Add meat: Cook dinner turkey or hen candy Italian sausage, pancetta, or bacon with the mushrooms and celery.
- Don’t like mushrooms? Depart them out and use a bit much less broth.
- Onion Choices: Use pink onions or shallots.
- Broth Swaps: Be at liberty to make use of hen broth and even bone broth for a protein increase.
- Add a contact of sweetness. Sauté diced apples with the celery and mushrooms. Use any kind of apple you want. Honeycrisp or Gala present extra sweetness, or select Granny Smith for a little bit of tartness.
- No recent herbs? I’d suggest utilizing at the very least one recent herb, like sage, for the perfect taste, however dried herbs will work.
- Allergic to eggs? You may skip the egg if wanted, or make my hen sausage stuffing recipe with out eggs.
Can I make sourdough stuffing forward of time?
There are just a few methods to make sourdough stuffing prematurely, so that you don’t must do every little thing on Thanksgiving.
- Make your sourdough. For those who’re making the sourdough from scratch, bake it as much as a month early. Let it cool, then minimize it into cubes and freeze them in a ziplock bag. Thaw the bread within the fridge two days earlier than Thanksgiving. You may toast the bread a day prematurely and preserve it in an hermetic container on the counter.
- Prep every little thing early. You may prepare dinner the veggies and blend the dry elements a day forward, however wait so as to add the broth and egg. The USDA cautions that stuffing can harbor micro organism if refrigerated unbaked, so it’s most secure to mix the moist elements proper earlier than baking. On Thanksgiving, simply stir them in and bake as directed.
- Freeze raw stuffing. For those who get pleasure from checking issues off your to-do listing early, you possibly can freeze raw stuffing for as much as a month earlier than serving. Proper after mixing every little thing, place the combination in an ovenproof shallow dish and freeze it. For those who don’t have a shallow container with an hermetic lid, cowl it with plastic wrap after which foil.
- Cook dinner the frozen stuffing on Thanksgiving Day till it reaches 165°F when examined with an instant-read thermometer within the heart. Cooking instances could differ, however I like to recommend baking it coated for 1 hour, then uncovered for 15 to half-hour till it’s heated via.
Storage
- Refrigerate leftover stuffing for as much as 4 days.
- Freeze it in small hermetic containers for as much as 3 months.
- Reheat within the microwave or oven till heat.
Extra Stuffing Recipes You’ll Love
For extra Thanksgiving facet dish concepts, take a look at these 5 scrumptious stuffing recipes to encourage your subsequent vacation meal!
Yield: servings
Serving Measurement: 1 cup
- 16 ounce loaf sourdough bread, minimize into ½-inch cubes
- 3 tablespoons olive oil, divided
- 2 massive yellow onions, chopped medium
- 1 ½ kilos white mushrooms, cleaned and sliced
- 3 stalks celery, chopped
- 2 tablespoons recent thyme, or rosemary, finely chopped
- 2 tablespoons recent sage, chopped
- 2 cups low-sodium vegetable broth
- 1 massive egg, overwhelmed
- ⅔ cups recent parsley, chopped
- 1 1/4 teaspoons kosher salt, divided
- ⅛ teaspoon black pepper
- olive oil spray
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Toast the Bread: Preheat the oven to 350°F. Divide bread on two massive sheet pans, bake the bread for quarter-hour, tossing midway till frivolously toasted. Put aside to chill.
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Caramelize the Onions: Whereas the bread cooks, warmth 2 tablespoons olive oil in a big skillet over medium warmth and add onions and 1 teaspoon of salt. Cook dinner for about 8 minutes, till the onions are translucent and tender. Proceed to prepare dinner the onions over medium-low to low warmth, stirring often, for quarter-hour, till they’re golden brown and caramelized. Take away the onions from the skillet and put aside.
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Cook dinner the Mushrooms and Celery: In the identical skillet, add the remaining 1 tablespoon olive oil. Add sliced mushrooms and chopped celery. Cook dinner over medium warmth for 8 minutes till mushrooms launch their moisture and start to brown. Stir in thyme (or rosemary) and sage, cooking for an extra 1-2 minutes.
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Mix Elements: In a big mixing bowl, mix toasted bread cubes, caramelized onions, mushroom-celery combination, and chopped parsley. Season with the remaining ¼ teaspoon of salt and black pepper. Add the broth, somewhat at a time, stirring gently after every addition. Add simply sufficient broth so stuffing is moistened, however not soggy.
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Add the overwhelmed egg and blend till evenly distributed.
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Bake: Evenly spray a 9×13-inch baking dish with oil. Switch the stuffing to the ready dish. Cowl with foil and bake at 350°F for 25 minutes. Uncover and bake for an extra quarter-hour, till the highest is golden and barely crisp.
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Permit the stuffing to relaxation for quarter-hour earlier than serving.
Final Step:
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Serving: 1 cup, Energy: 164 kcal, Carbohydrates: 24.5 g, Protein: 7 g, Fats: 5 g, Saturated Fats: 1 g, Ldl cholesterol: 15.5 mg, Sodium: 374 mg, Fiber: 2.5 g, Sugar: 4 g
