One Pot Sourdough Wild Mushroom Stuffing
The ultimate holiday stuffing! Rustic sourdough bread, a glorious medley of wild mushrooms, and fresh herbs are baked to golden, crispy perfection in this incredibly flavorful one pot dish. It's a showstopping side for any feast.
Equipment
- Large baking sheet
- Large, oven safe Dutch oven or pot (5-6 quart)
- Chef's knife and cutting board
- Medium mixing bowl
- Whisk
- Wooden spoon or spatula
Ingredients
For the Stuffing:
- 1 1 pound loaf sourdough bread, roughly chopped into 1 to 1½ inch cubes
- 6 tablespoons salted butter
- 2 leeks white and light green parts only, rinsed thoroughly and thinly sliced
- 4 celery stalks thinly sliced
- 2 pounds mixed wild mushrooms such as cremini, shiitake, oyster, and button, cleaned and roughly chopped
- 3 tablespoons fresh sage finely chopped
- 3 tablespoons fresh thyme leaves only, finely chopped
- 1 tablespoon fresh rosemary finely chopped
- ½ cup fresh Italian parsley chopped, plus extra for garnish
- 4 large eggs
- 2 cups chicken broth or vegetable broth for vegetarian
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
For Garnishing:
- Chopped fresh parsley
- Flaky sea salt optional
- 3 tablespoons salted butter melted
Instructions
- Preheat and Toast Bread: Preheat your oven to 350°F (175°C). Spread the sourdough cubes in a single layer on a large baking sheet. Bake for about 10 minutes, until lightly toasted and crisp. Remove from the oven and set aside to cool.
- Sauté Aromatics: Place a large, oven safe Dutch oven or pot over medium high heat. Add the 6 tablespoons of butter. Once melted, add the sliced leeks and celery. Cook, stirring occasionally, for about 10 minutes, until softened.
- Cook Mushrooms and Herbs: Add the chopped mushrooms, sage, thyme, rosemary, and parsley to the pot. Cook for another 10 minutes, stirring occasionally, until the mushrooms have released their liquid and most of it has evaporated.
- Combine Bread and Mixture: Add the toasted sourdough cubes to the pot. Gently toss to coat the bread evenly with the mushroom and herb mixture.
- Add Binding Liquid: In a medium bowl, whisk together the eggs, chicken broth, salt, and pepper. Pour the mixture evenly over the bread and mushrooms. Gently toss again to ensure everything is well moistened.
- Bake: Place the uncovered pot in the preheated oven. Bake for 25 minutes, until the top is golden brown and crispy, and the stuffing is set.
- Garnish and Serve: Carefully remove the pot from the oven. Garnish generously with fresh parsley, a sprinkle of flaky sea salt (if using), and a final drizzle of the 3 tablespoons of melted butter. Serve hot.
Notes
- Make Ahead Instructions: Prepare the stuffing completely (through step 6, before baking). Cover tightly and refrigerate for up to 24 hours. To bake, let it sit at room temperature for 30 minutes while preheating the oven. Bake as directed, adding 10-15 minutes to the baking time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 350°F oven with a splash of broth, covered with foil.
- Freezing: Cool completely, then transfer to a freezer safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Vegetarian/Vegan Option: For vegetarian, use vegetable broth. For vegan, use vegetable broth, substitute butter with vegan butter or olive oil, and omit the eggs. The texture will be more loose but still delicious.
- Herb Substitution: If you must use dried herbs, substitute 1 teaspoon of dried for every 1 tablespoon of fresh. Add them along with the mushrooms.