Sourdough Stuffing With
 Roasted
 Mushrooms,
 Shallots,
 and Celery

sourdough-stuffing-mushrooms-shallots-celery
Photo by David Meredith
Sourdough Stuffing With
 Roasted
 Mushrooms,
 Shallots,
 and Celery 5.0 2 5 1
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 440 calories
    • Fat 31 g
    • Sat Fat 11 g
    • Cholesterol 170 mg
    • Sodium 890 mg
    • Protein 10 g
    • Carbohydrate 33 g
    • Sugar 5 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 72 mg

Heat oven to 425° F. Toss the bread with 3 tablespoons of the oil, 3 tablespoons of the butter, and ½ teaspoon each salt and pepper. Spread out on a rimmed baking sheet. Bake, tossing once, until dry and golden, 15 to 
 20 minutes; transfer to a large bowl.

Meanwhile, toss the mushrooms, shallots, and celery with the remaining 3 tablespoons each 
 of oil and butter and season with 2 teaspoons salt and 1 teaspoon pepper. Spread on 2 large rimmed baking sheets and roast, tossing halfway through, until tender and browned in spots, 25 to 30 minutes. Transfer to the same bowl as the bread.

Whisk the broth with the eggs and cream in a medium bowl. Add to the bowl. Let sit, tossing occasionally, until the liquid is absorbed, 5 to 10 minutes.

Ingredients

  1. Check 1 pound sourdough bread, cut into 1-inch cubes
  2. Check 6 tablespoons olive oil
  3. Check 6 tablespoons butter, melted, plus more for the baking dish
  4. Check Kosher salt and black pepper
  5. Check 2 pounds mixed mushrooms, halved or quartered if large
  6. Check 12 shallots, halved or quartered if large
  7. Check 6 celery ribs, diced
  8. Check 2 cups low-sodium chicken broth
  9. Check 4 eggs, lightly beaten
  10. Check ½ cup heavy cream

Directions

  1. Heat oven to 425° F. Toss the bread with 3 tablespoons of the oil, 3 tablespoons of the butter, and ½ teaspoon each salt and pepper. Spread out on a rimmed baking sheet. Bake, tossing once, until dry and golden, 15 to 
 20 minutes; transfer to a large bowl.
  2. Meanwhile, toss the mushrooms, shallots, and celery with the remaining 3 tablespoons each 
 of oil and butter and season with 2 teaspoons salt and 1 teaspoon pepper. Spread on 2 large rimmed baking sheets and roast, tossing halfway through, until tender and browned in spots, 25 to 30 minutes. Transfer to the same bowl as the bread.
  3. Whisk the broth with the eggs and cream in a medium bowl. Add to the bowl. Let sit, tossing occasionally, until the liquid is absorbed, 5 to 10 minutes.
  4. Transfer the stuffing to a buttered 9-by-13-inch baking dish. Cover with foil. Bake until heated through, 30 minutes. Uncover and bake until the top is browned and crisp, 30 minutes more. Serve.


Make Ahead: Refrigerate the stuffing in the dish, unbaked, overnight. Bring to room temperature 30 minutes before baking.