Make Thanksgiving Traditional Again With This Tried-and-True Stuffing Recipe
There are 364 days a year for you to try new things. Thanksgiving is for the classics.
This sourdough bread stuffing recipe from the Food Network will make your mouth water just from reading it, and it will become a staple on your Thanksgiving dinner table. Shared by Food Network host and New York Times best selling author Dave Lieberman, the recipe utilizes delicious ingredients like mushrooms, celery and an entire pound of heavenly sourdough bread.
And not only will it taste good, but it looks pretty, too! We guarantee your attendees will Instagram a few pics of this luscious dish. Not known for your cooking skills? Don’t despair. This one is pretty easy. Just take it one step at a time. Let us know if you serve this on your Thanksgiving table!
The Best Sourdough Bread Stuffing Recipe:
1-pound loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly-ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves
Preheat the oven to 350 degrees Fahrenheit. Grease a 2-quart baking dish and set aside. Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and tell your guests to have some patience. You need to allow it to cool about 15 minutes before serving. Then you can eat it. Yum!