How to Make a Vegetarian Wild Mushroom Sourdough Stuffing

Everyone has their ideal stuffing recipe that they whip out for Thanksgiving dinner or any occasion where a feast is necessary. This dish is perfect for anyone looking for a savory, loaded, seasoned, and breaded stuffing, which is full of everything you need to make your tastebuds scream with joy.


How to Make a Vegetarian Wild Mushroom Sourdough Stuffing

1 ½ Pound of Rustic Sourdough Bread – cut or torn into 1-inch pieces ½ Cup + 2 Tablespoons of Unsalted Butter – divided and more for buttering the dish 2 Cups of Chopped Celery 2 Cups of Chopped Yellow Onion 1 Tablespoon of Finely Chopped Fresh Thyme 1 Tablespoon of Finely Chopped Fresh Rosemary 2 Pounds of Mixed and Fresh Wild Mushrooms (trumpet, oyster, chanterelle, and hen-of-the-woods) – cut them into ¼-inch-thick slices and remove the tough stems 1 Tablespoon of Dry Sherry ¼ Cup Packed Fresh Parsley Leaves – chopped 1 to 2 Teaspoons of Kosher Salt 1 Teaspoon of Black Pepper 3 Cups of Vegetable Stock – either homemade or store-bought 2 Large Eggs

How to Make the Vegetarian Dish

Spread the bread in a single layer on a baking sheet and let it stand at room temperature for 8 hours to dry out Preheat oven to 375°F and add 2 tablespoons of butter in a 13-to14-inch skillet on medium heat until sizzling. Add the celery and onion. Cook while stirring often until soft – (10-13 minutes). Add fresh thyme and rosemary. Cook while stirring constantly until fragrant – (1 minute). Transfer mixture to a large bowl.

How to Make a Vegetarian Wild Mushroom Sourdough Stuffing

Add ¼ cup of butter, heat over medium heat until sizzling. Add mushrooms and cook on high heat until brown – (about 3 minutes). Stir occasionally for about 20 minutes. Remove from heat and let sit for 30 seconds. Add sherry to skillet and stir while scraping the browned bits from the bottom. Return skillet to medium heat, add parsley, salt, pepper, and remaining ¼ cup of butter. Stir until it is melted. Add the mushroom mixture to the celery mixture. Add the bread and toss to combine.

Whisk the vegetable stock and eggs. While stirring constantly, slowly pour the stock mixture into the bread mixture. Stir until the stock is absorbed. Grease a 13 x 9-inch baking dish and spoon bread mixture in. Cover with aluminum foil.

Bake in the oven for 30 minutes. Uncover and cook for 15 to 20 minutes until golden brown.