Imagine a stuffing so irresistible that your guests will be talking about it long after the holiday meal is over. This Sourdough Stuffing with Mushrooms, Apples, and Sage is not just a side dish—it's a culinary masterpiece that transforms ordinary bread into a symphony of flavors. Crispy sourdough cubes, earthy mushrooms, sweet apples, and aromatic sage come together in a dish that's both comforting and sophisticated, guaranteed to elevate your holiday table from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 8 cups cubed sourdough bread
- 2 tablespoons butter
- 1 cup chopped mushrooms
- 1 cup diced apples
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
Instructions
- Preheat the oven to 375°F (190°C). Spread the cubed sourdough bread on a large baking sheet and toast in the oven for 10-12 minutes until lightly golden and crisp, stirring once halfway through to ensure even browning.
- In a large skillet, melt butter over medium heat. Add chopped onions and sauté for 3-4 minutes until they become translucent and soft.
- Add minced garlic and chopped mushrooms to the skillet. Cook for an additional 5-6 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
- Stir in diced apples, dried sage, salt, and black pepper. Cook for another 2-3 minutes until apples start to soften slightly.
- Transfer the toasted bread cubes to a large mixing bowl. Pour the mushroom-apple mixture over the bread and gently toss to combine.
- Gradually add vegetable broth to the mixture, stirring carefully to ensure the bread absorbs the liquid evenly without becoming soggy. The bread should be moist but not drenched.
- Transfer the stuffing mixture to a greased 9x13 inch baking dish, spreading it evenly. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes covered, then remove the foil and bake for an additional 10 minutes to create a crispy top.
- Remove from oven and let rest for 5 minutes before serving. The stuffing should be golden brown on top and moist throughout.
Tips
- Use day-old sourdough bread for the best texture—slightly stale bread absorbs liquid better and prevents a mushy stuffing.
- Toast the bread cubes before mixing to ensure a crispy exterior and prevent sogginess.
- Don't oversaturate the bread with broth; add liquid gradually to control moisture.
- For extra richness, substitute half the vegetable broth with chicken broth.
- Let the stuffing rest for 5-10 minutes after baking to allow flavors to meld and settle.
- For a crispy top, uncover the dish in the last 10-15 minutes of baking.
- Feel free to add chopped nuts like pecans or walnuts for extra crunch and depth of flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 7g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 15mg
