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
Scale
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
