Description
This Sourdough Stuffing with Caramelized Onions and Mushrooms is a flavorful, hearty side dish perfect for Thanksgiving or any special meal. It features toasted sourdough bread cubes combined with sweet caramelized onions, sautéed mushrooms and celery, fresh herbs, and a moist vegetable broth base, baked to golden perfection with a slightly crisp top. This recipe offers a wholesome, rich, and aromatic stuffing that enhances any feast.
Ingredients
Scale
Bread:
- 16 ounce loaf sourdough bread (cut into ½-inch cubes)
Vegetables and Herbs:
- 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 and Oils:
- 3 tablespoons olive oil (divided)
- 2 cups low-sodium vegetable broth
- Olive oil spray
Others:
- 1 large egg (beaten)
- 1 1/4 teaspoons kosher salt (divided)
- ⅛ teaspoon black pepper
Instructions
- Toast the Bread: Preheat your oven to 350°F. Place the cubed sourdough bread evenly on two large sheet pans and bake for 15 minutes, tossing halfway through to ensure even toasting. Remove and allow to cool. This step develops a crisp texture and prevents sogginess in the final stuffing.
- Caramelize the Onions: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions and 1 teaspoon salt, cooking for about 8 minutes until translucent and tender. Reduce heat to medium-low or low, stirring occasionally, and cook for an additional 15 minutes until the onions turn golden brown and caramelized. Remove from the skillet and set aside. This slow cooking brings out the natural sweetness and depth of flavor.
- Cook the Mushrooms and Celery: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and chopped celery, cooking over medium heat for about 8 minutes until the mushrooms have released their moisture and started browning. Stir in fresh thyme or rosemary and sage, cooking for another 1 to 2 minutes to infuse the herbs into the mixture.
- Combine Ingredients: In a large mixing bowl, combine the toasted bread cubes, caramelized onions, mushroom and celery mixture, and chopped parsley. Season with the remaining ¼ teaspoon of salt and black pepper. Slowly add the vegetable broth a little at a time, stirring gently after each addition until the bread is moistened but not soggy. This careful addition ensures the stuffing maintains a perfect moist texture.
- Add the Egg: Pour the beaten egg into the mixture and stir until evenly incorporated. The egg acts as a binder to hold the stuffing together during baking.
- Bake: Lightly spray a 9×13-inch baking dish with olive oil. Transfer the stuffing mixture into the dish, cover with foil, and bake at 350°F for 25 minutes. Then uncover and bake for an additional 15 minutes until the top is golden brown and slightly crisp. This baking step melds all flavors and creates a delightful contrast in texture.
- Rest and Serve: Remove the stuffing from the oven and allow it to rest for 15 minutes before serving. This resting time lets the flavors settle and the stuffing firms up for easier serving.
Notes
- This stuffing is loaded with caramelized onions, mushrooms, and celery for a deeply rich flavor and has a moist yet crisp texture.
- Using low-sodium vegetable broth helps control the salt content while providing savory moisture.
- Fresh herbs like thyme and sage bring authentic seasonal aromatics to the dish.
- The recipe can be made a day ahead; assemble it, keep chilled, then bake before serving.
- For a non-vegetarian version, you can substitute chicken broth for vegetable broth if preferred.
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
