Sourdough Stuffing Recipe

Ingredients

1 Bag Carmela's Sourdough Bread Cubes - 424g
1 1/2 cup unsalted butter
2 cups chopped mushrooms (Oyster or chanterelle preferred)
3 cups diced sweet onion, roughly 2 large onions or mix of red & sweet
2 cups diced celery
6 garlic cloves minced
kosher salt and pepper
3 tablespoons fresh sage chopped
3 tablespoons fresh parsley chopped
3 tablespoons fresh rosemary chopped
2 1/2 cups chicken or vegetable stock
2 Large Eggs

1. Preheat The Oven to 350 Degrees F

Preheat the oven to 350 degrees F. Brush a 9x13 baking dish (you can also split into 2 8 x8 square pans) with softened butter. Place the bread cubes in a large mixing bowl

2. Cook the vegetables

Heat the 1/2 c butter in a large skillet or dutch oven over medium heat. Once melted, stir in chopped mushrooms. Cook mushrooms jut until slightly softened. Remove onions from the pan. Add remaining 1 cup of butter. Once melted add the onion, celery and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the chopped herbs. Cook for another minute. Stir in 1 cup of stock.

3 . Toss cooked vegetables & herbs with bread cubes

Pour the onion celery mixture over the bread crumbs and toss well to coat. Use a large spoon or gloves (Heat Proof or 2 pairs helps)

In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined.

4. Bake

Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too brown, cover the top with foil.

This can be prepared ahead of time, wrapped in cling film and stored in the refrigerator until ready to bake. Remove from the fridge 60 min before baking time.