Get ready for the ultimate Thanksgiving comfort food: my One Pot Sourdough Wild Mushroom Stuffing! This cozy bowl of goodness is the perfect addition to your holiday table, packed with tender bread, flavorful chicken broth, and a medley of fresh herbs. It’s a crowd-pleaser that brings back memories with every bite.
Hey there, friends! Let’s talk stuffing—do you see it as a comforting side dish or the cherry on top of your Thanksgiving feast? Personally, I’m all about the side dish life. While stuffing originally got its name from being stuffed inside the turkey, it’s also become a beloved standalone dish at Thanksgiving dinners. And let me tell you, it’s one of my absolute favorites!
Over the years, I’ve shared many stuffing variations, from vegan to paleo, but this recipe might just take the crown. It features tender sourdough bread, a mix of wild mushrooms, and fresh herbs for an explosion of flavor that’ll have everyone coming back for more.
Now, if you’re wondering about the sourdough bread and gluten sensitivity, fear not! While sourdough isn’t gluten-free, its fermentation process and probiotics can make it easier for those with mild gluten sensitivities to digest. However, I wouldn’t recommend this recipe for folks with Celiac disease. It’s just a little note for those who can tolerate sourdough well!
Ready to dive into this deliciousness? Here’s what you’ll need:
One Pot Sourdough Wild Mushroom Stuffing
Ingredients
- 1 1-pound loaf sourdough bread, roughly chopped into cubes
- 6 tablespoons salted butter
- 2 leeks thinly sliced
- 4 celery stalks thinly sliced
- 2 pounds wild mushrooms button, oyster, shiitake, cremini, chopped
- 3 tablespoons each of sage thyme, and rosemary, finely chopped
- 1/2 cup Italian parsley chopped (plus extra for garnish)
- 4 eggs
- 2 cups chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Chopped parsley for garnish
- 3 tablespoons melted butter for drizzling
Instructions
- Preheat your oven to 350°F.
- Cut the bread into cubes and toast them on a baking sheet for about 10 minutes until crispy.
- In a large oven-safe pot, melt butter over medium-high heat. Add leeks and celery, cooking until softened.
- Add mushrooms and herbs, cooking until most of the liquid evaporates.
- Toss in toasted bread cubes.
- In a separate bowl, whisk together eggs and chicken broth, then pour over the bread mixture.
- Transfer pot to the oven and bake uncovered for 25 minutes until golden and crispy.
- Garnish with parsley, sea salt, and melted butter before serving. Enjoy the savory goodness!