Whether you call it "stuffing" or "dressing", this dish has a memorable dynamic texture and flavor profile are the toasted cubes of french and sourdough bread combined with mushrooms, and fresh herbs. A traditional must-have side dish on Thanksgiving, or any dinner, table.
Recipe by: Syd Bailey
Recipe Serving Size10
Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Whisk
1loaffrench breadcut into 1/2 inch cubes and dried
1loafsourdough breadcut into 1/2 inch cubes and dried
2tablespoonfresh sagechopped fine
2teaspoonKosher saltadjust to taste
1teaspoonground black pepper
2cupvegetable stockadd more as needed
Preheat oven to 325.
Place bread cubes on a baking sheet and cook until dry and crisp, about 20 minutes. When done, place into a large bowl.
Melt the butter in a pot, saute mushrooms on high heat until browned. Add onions and celery to pot and cook for additional 7-8 minutes until tender. Add in herbs, salt, and pepper and cook together an additional 8-10 minutes.
Place mushroom mixture into a bowl with bread. Beat eggs and baking powder in a separate bowl and pour over stuffing. Add in the chicken stock. Combine all ingredients thoroughly. Add more stock if too dry (stuffing will need to be very moist as it will dry in the oven).
Spray a 9x13 pan with non-stick spray and place stuffing in. Bake uncovered for 10-15 minutes till golden brown.
Microwave covered on medium-high for 3 minutes. For a vegan option, skip the eggs and baking powder.