Sourdough Mushroom Stuffing


1 large loaf sourdough bread, day old

6 tbsp butter, divided

2 10-oz packages sliced mushrooms

2 carrots, small diced

1 yellow onion, small diced

3 stalks celery, small diced

1 cup chicken broth

1 tsp fresh minced rosemary

1 tsp dried oregano

1/2 tsp salt

1/2 tsp pepper


Slice the bread into cubes and lay on a baking sheet to dry out overnight.

In the morning, melt two tablespoons of the butter in a large skillet and add the mushrooms. Sprinkle the mushrooms with salt and saute on medium heat for about ten minutes until very tender. Remove mushrooms from the skillet and place in a large bowl.

Wipe down the skillet and then add two more tablespoons butter. Once melted, add the onions, celery and carrots. Cook for about six to eight minutes until onions are translucent and celery and carrots are just beginning to become tender.

Preheat oven to 400 degrees.

Place bread cubes in the bowl with the mushrooms then add the rest of the veggies plus the rosemary, oregano and pepper. Pour the broth over and toss so that the bread is just moistened (it shouldn't be soaking). If your bread cubes still seem a bit dry, you can add another quarter cup of broth but don't go crazy! Mushy stuffing is pretty gross.

Spray a 9 x 13 inch casserole dish with cooking spray and then press the stuffing into the pan. Dot the remaining two tablespoons of butter all over the top of the stuffing and then cover with tin foil. Bake for 25 minutes and then remove foil and bake for an additional 20 minutes until bread cubes are crispy and golden.


1.5 hours (not including overnight time to dry bread cubes)