Sourdough Sage Stuffing with Mushrooms & Celery
Description
This rustic stuffing combines hearty sourdough bread with aromatic sage, sautéed vegetables, and savoury mushrooms. Baked until golden and crisp on top while soft and tender underneath, it’s a nostalgic and flavour-packed side that no Thanksgiving table should be without.
Sourdough adds a slight tang and great texture, making this stuffing feel both classic and just a little bit elevated. It's especially good made a day ahead and reheated for maximum ease.
Ingredients
Instructions
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Preheat the oven to 180°C (fan 160°C). Spread the bread cubes on a tray and bake for 10–15 minutes, until dried but not browned. Set aside.
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In a large frying pan, heat the olive oil over medium heat. Sauté the onion and celery for 5–7 minutes until softened.
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Add the mushrooms, garlic, sage, and thyme. Cook for another 5 minutes, stirring often, until the mushrooms have released their moisture and the mixture is fragrant.
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In a large bowl, combine the dried bread cubes with the cooked vegetable mixture. Pour over the vegetable stock a little at a time, stirring to evenly moisten. The mixture should be soft but not soggy.
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Season with salt and pepper to taste, then transfer to a greased baking dish. Press down lightly to compact.
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Bake uncovered for 20–25 minutes, or until golden on top and heated through. Let rest for a few minutes before serving.
