Serves: 6 to 8Time: 1 hour, 40 minutes
- 1 pound loaf sourdough bread
- 8 tablespoons butter
- 10 ounces cremini mushrooms, sliced 1/2" thick in both directions
- Salt and freshly ground pepper
- 2 to 4 stalks celery, halved lengthwise and sliced
- 1 medium onion, chopped
- 10 sprigs fresh thyme, leaves stripped from stems
- 10 to 12 fresh sage leaves, chopped
- 3 1/2 cups vegetable broth
- 3 tablespoons chopped italian parsley leaves
Preheat the oven to 350 degrees F. Spray olive oil in a 2 quart baking dish and set aside.
Cut or tear the bread into 1 inch cubes and spread evenly on 2 baking sheets. Toast the bread in the oven until completely dry and lightly toasted, about 20 minutes. Transfer toasted bread cubes to a large mixing bowl.
Melt 2 tablespoons of the butter in a large skillet over medium/high heat. Ad the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6-8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add vegetable broth to skillet and stir to combine. Season with salt and pepper, to taste.
Pour the vegetable broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the oiled baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
Adapted from the 5 star rated Dave Lieberman's Sourdough Bread Stuffing Recipe on Food Network.