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
- 300 g sourdough bread, torn or cubed
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 150 g mushrooms, finely sliced
- 2 garlic cloves, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- 400 ml vegetable stock
- salt and black pepper ((to taste))
Instructions
- 1 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.
- 2
In a large frying pan, heat the olive oil over medium heat. Sauté the onion and celery for 5–7 minutes until softened.- 3
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.- 4
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.- 5
Season with salt and pepper to taste, then transfer to a greased baking dish. Press down lightly to compact.- 6
Bake uncovered for 20–25 minutes, or until golden on top and heated through. Let rest for a few minutes before serving. - 2