If you’re on the hunt for a hearty, full-flavored stuffing that will steal the spotlight at your holiday table, you’re in for a treat with this Sourdough Stuffing with Caramelized Onions and Mushrooms Recipe. I absolutely love how the combination of sourdough’s tangy chew and the deep sweetness of caramelized onions plays off the earthy mushrooms—it’s comfort food that feels special and homemade. Stick with me, and I’ll walk you through every step so your stuffing turns out golden, rich, and just right every time.
Why You’ll Love This Recipe
- Flavor-packed: Caramelized onions and mushrooms create a deep, savory base that elevates the entire dish.
- Perfect Texture: Toasted sourdough cubes give just the right bite with a golden crust and tender inside.
- Fresh Herbs: Thyme, sage, and parsley brighten the stuffing, balancing the richness beautifully.
- Make-Ahead Friendly: You can prep this stuffing a day ahead, making your holiday cooking less stressful.
Ingredients You’ll Need
This Sourdough Stuffing with Caramelized Onions and Mushrooms Recipe shines thanks to simple, fresh ingredients that work harmoniously together. Choosing a good quality sourdough bread and fresh herbs really makes a difference, so pick ones that smell and look vibrant.
- Sourdough bread: Go for a loaf that’s a day or two old—it toasts up perfectly, providing structure without being soggy.
- Olive oil: Use good-quality extra virgin for rich flavor especially when caramelizing the onions and mushrooms.
- Yellow onions: Their natural sweetness deepens with slow caramelization—don’t rush this step!
- White mushrooms: Fresh and firm mushrooms add earthiness and moisture to the stuffing.
- Celery: Adds a subtle crunch and balances richness with its freshness.
- Fresh thyme and sage: Use fresh herbs for vibrant flavor that dried just can’t match.
- Vegetable broth: Low sodium lets you control the saltiness better; add gradually so you get the perfect moistness.
- Egg: Acts as a binder to keep everything together beautifully.
- Fresh parsley: Stirred in last for a bright, herbaceous note.
- Kosher salt and black pepper: Essential seasonings to bring everything to life.
Variations
I love making this stuffing my own by switching up herbs or adding mix-ins depending on the season or what I have on hand. Don’t hesitate to get creative and make it your signature side dish.
- Herbs Variation: Swap rosemary for thyme if you want a more piney aroma; I often do this when fresh thyme isn’t around.
- Vegetable Add-Ins: Toss in some roasted butternut squash or toasted walnuts for extra texture and flavor.
- Meat Option: Stir in cooked sausage or bacon pieces for a heartier, meaty twist.
- Gluten-Free: Use gluten-free bread cubes if you’re catering to dietary needs; just toast them well.
How to Make Sourdough Stuffing with Caramelized Onions and Mushrooms Recipe
Step 1: Toast Your Sourdough Bread to Perfection
Start by preheating your oven to 350°F. Spread your cubed sourdough bread evenly across two large sheet pans. Pop them in the oven and toast for about 15 minutes, tossing the cubes halfway through so they brown evenly. You want them crisp but not burnt—think golden and just starting to firm up, so they’ll soak broth without turning mushy. Then, set them aside to cool while you work on those veggies.
Step 2: Slowly Caramelize the Onions
This is where the magic begins. Heat 2 tablespoons of olive oil in a large skillet over medium heat and add your chopped onions with a teaspoon of salt. After about 8 minutes, the onions will be soft and translucent. Turn your heat down to medium-low or low now, and stir occasionally for 15 minutes or so, letting them transform into a gorgeous caramel brown. I discovered this slow-cook trick really brings out the deepest onion flavor—don’t rush it or the stuffing won’t have the same depth!
Step 3: Cook Mushrooms and Celery with Fresh Herbs
Using the same skillet (because who wants extra dishes?), add the last tablespoon of olive oil. Toss in your sliced mushrooms and chopped celery. Cook for about 8 minutes over medium heat; you’ll notice the mushrooms start releasing their moisture and browning nicely. Then stir in your thyme (or rosemary) and sage—they’ll bloom beautifully in the heat within a minute or two. This step infuses the stuffing with those signature savory flavors you don’t want to miss.
Step 4: Combine All the Ingredients
Grab your largest mixing bowl because now it’s time to bring everything together. Gently mix the toasted bread cubes, caramelized onions, mushroom-celery mixture, and chopped parsley. Sprinkle the remaining ¼ teaspoon of salt and fresh black pepper. Slowly pour in your vegetable broth a bit at a time, folding it in gently so your bread absorbs just enough moisture without getting soggy. Lastly, incorporate the beaten egg evenly through the mixture to help everything hold its shape once baked.
Step 5: Bake Until Golden and Scrumptious
Lightly spray a 9×13-inch baking dish with olive oil spray. Transfer your beautiful stuffing mixture into the dish, covering it evenly. Pop it in the oven at 350°F, covered with foil, for 25 minutes. Then remove the foil and bake for another 15 minutes, letting the top develop that irresistible golden, slightly crisp crust. The smell itself will have your whole house singing. When it’s done, let it rest for 15 minutes—this keeps everything nicely set and ready to serve.
Pro Tips for Making Sourdough Stuffing with Caramelized Onions and Mushrooms Recipe
- Don’t Skip Toasting the Bread: It prevents sogginess and adds crunch—your stuffing won’t be mushy and bland.
- Be Patient with Caramelizing: Slow cooking the onions brings out a sweet, rich flavor that truly makes this dish shine.
- Add Broth Gradually: It’s easier to control moisture this way so the stuffing is flavorful but not watery.
- Cover During Baking at First: This steams the stuffing gently, then uncovering helps brown the top, giving you the best texture contrast.
How to Serve Sourdough Stuffing with Caramelized Onions and Mushrooms Recipe
Garnishes
I love finishing this stuffing with a sprinkle of freshly chopped parsley for color and bright flavor right before serving. Sometimes, a few toasted pine nuts on top add a lovely crunch and nutty surprise that my family adores. Experiment with a drizzle of browned butter as a decadent, flavorful touch if you’re feeling fancy.
Side Dishes
This sourdough stuffing pairs beautifully with classic dishes like roasted turkey, maple-glazed carrots, or green beans almondine. I’ve also served it alongside a hearty lentil loaf for a vegetarian holiday, and it was a hit every time. Mashed potatoes or a bright cranberry sauce are perfect companions too.
Creative Ways to Present
For gatherings, I love baking individual servings in mini cast iron skillets or ramekins for a cozy look. Layering this stuffing inside hollowed-out bell peppers or baking it inside a pumpkin shell also makes for a festive presentation that never fails to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover stuffing keeps beautifully in an airtight container in the refrigerator for up to 4 days. I’ve found that letting it cool completely before sealing helps maintain its texture. When you’re ready, give it a quick reheat in the oven or microwave.
Freezing
I sometimes freeze leftovers in portioned containers or freezer bags for up to 3 months. Just be sure to defrost overnight in the fridge before reheating so it warms through evenly without drying out.
Reheating
To reheat, I cover the stuffing with foil and warm it in a 350°F oven for about 20 minutes, which revives its moisture and crispness. Microwaving works in a pinch, but the oven gives the best texture, especially if you want some crunch on top.
FAQs
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Can I use a different type of bread for this stuffing?
Absolutely! While sourdough adds a lovely tang and sturdy texture, you can substitute with French bread, ciabatta, or even a good quality whole wheat loaf. Just make sure to use day-old bread to ensure it toasts well and soaks up the broth properly.
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How do I know when the onions are caramelized properly?
Properly caramelized onions turn a deep golden brown and smell sweet and rich. They should be tender, not crispy or burnt, with a jammy texture. This usually takes about 20-25 minutes of slow cooking over medium-low heat with occasional stirring.
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Can I prepare this stuffing vegan?
Yes! Simply omit the egg and replace the vegetable broth with a vegan-friendly substitute if needed. You can also use a flax egg or a chia egg as a binder instead of the beaten egg to keep it together.
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Is it better to bake stuffing covered or uncovered?
Start by baking it covered to gently heat everything through and keep the stuffing moist. Then bake uncovered for the last 15 minutes to achieve a golden, crisp top. This two-step approach gives you the best texture contrast.
Final Thoughts
Honestly, this Sourdough Stuffing with Caramelized Onions and Mushrooms Recipe has become a beloved classic in my kitchen. It turns out every time with those rich, layered flavors that feel like a big warm hug for your taste buds. Whether you’re cooking for a holiday feast or just craving cozy comfort food, I genuinely think you’ll enjoy making and eating this as much as I do. It’s simple enough to prep ahead and special enough to impress—go ahead and make it your go-to stuffing that everyone asks for again and again!
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Sourdough Stuffing with Caramelized Onions and Mushrooms Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sourdough Stuffing with Caramelized Onions and Mushrooms is a flavorful and wholesome Thanksgiving side dish. It features toasted sourdough bread cubes combined with rich caramelized onions, sautéed mushrooms, celery, and fresh herbs, all moistened with low-sodium vegetable broth and a beaten egg, then baked to a golden, slightly crisp perfection.
Ingredients
Sourdough Bread
- 16 ounce loaf sourdough bread, cut into ½-inch cubes
Vegetables & Herbs
- 3 tablespoons olive oil, divided
- 2 large yellow onions, chopped medium
- 1 ½ pounds white mushrooms, cleaned and sliced
- 3 stalks celery, chopped
- 2 tablespoons fresh thyme or rosemary, finely chopped
- 2 tablespoons fresh sage, chopped
- ⅔ cups fresh parsley, chopped
Liquids & Eggs
- 2 cups low-sodium vegetable broth
- 1 large egg, beaten
Seasonings
- 1 1/4 teaspoons kosher salt, divided
- ⅛ teaspoon black pepper
- Olive oil spray
Instructions
- Toast the Bread: Preheat the oven to 350°F. Spread the sourdough bread cubes evenly on two large sheet pans. Bake for 15 minutes, tossing the cubes halfway through to ensure even toasting. Once lightly toasted, remove the bread from the oven and set aside to cool.
- Caramelize the Onions: While the bread toasts, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions and 1 teaspoon of kosher salt. Cook for about 8 minutes until the onions turn translucent and tender. Reduce heat to medium-low or low and continue cooking, stirring occasionally, for an additional 15 minutes until the onions become golden brown and caramelized. Remove from the skillet and set aside.
- Cook the Mushrooms and Celery: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and chopped celery and cook over medium heat for about 8 minutes until the mushrooms release their moisture and begin to brown. Stir in the fresh thyme (or rosemary) and sage, cooking for 1 to 2 more minutes to blend the flavors. Remove from heat.
- Combine Ingredients: In a large mixing bowl, combine the toasted sourdough bread cubes, caramelized onions, mushroom and celery mixture, and chopped parsley. Season with the remaining ¼ teaspoon kosher salt and black pepper. Gradually add the vegetable broth a little at a time, gently stirring after each addition. Add just enough broth to moisten the stuffing without making it soggy. Then, add the beaten egg and mix thoroughly to incorporate evenly.
- Bake: Lightly spray a 9×13-inch baking dish with olive oil spray. Transfer the stuffing mixture into the prepared dish, spreading it evenly. Cover the dish tightly with foil and bake in the preheated 350°F oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top turns golden brown and slightly crisp.
- Rest and Serve: Remove the stuffing from the oven and let it rest for 15 minutes to set before serving. This helps the flavors meld and the texture to firm up slightly for a perfect side dish.
Notes
- This stuffing recipe is packed with savory caramelized onions, mushrooms, and celery that create a rich and satisfying flavor profile.
- Baking the bread cubes before mixing prevents sogginess and ensures a perfect texture.
- Using low-sodium vegetable broth helps control saltiness while adding moisture and depth.
- Letting the stuffing rest after baking enhances flavor melding and improves texture.
- For a gluten-free option, substitute sourdough bread with a certified gluten-free bread of similar texture.
- Herb selection can be customized: thyme or rosemary substitutes well depending on taste preference.
Nutrition
- Serving Size: 1 cup
- Calories: 164 kcal
- Sugar: 4 g
- Sodium: 374 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24.5 g
- Fiber: 2.5 g
- Protein: 7 g
- Cholesterol: 15.5 mg
