5 from 3 votes

One Pot Sourdough Wild Mushroom Stuffing

 November 17, 2023

A cozy, comforting bowl of stuffing is the perfect compliment to any Thanksgiving dinner table. Filled with tender chunks of bread, hearty chicken broth, and an array of fresh herbs, this side dish is a true crowd-pleaser, and holds a taste of nostalgia in every bite. My One Pot Sourdough Wild Mushroom Stuffing is my simple, easy, and hearty take on the traditional stuffing recipe. Made from tangy sourdough bread and a medley of wild mushrooms that get more flavorful over time, this recipe will have you looking forward to your annual Thanksgiving leftovers!

A pot of the sourdough wild mushroom stuffing, sitting on a countertop with a spoon resting inside of the bowl

Friends, do you believe that stuffing is a warm and comforting side dish, or the perfect touch to your Thanksgiving turkey? For me, I am team side dish. While stuffing gets its name from its traditional use of being stuffed inside of the turkey before cooking, it has also become a popular side dish served at the Thanksgiving dinner table. And when it comes to stuffing, I have to admit: it’s one of my favorite Thanksgiving recipes!

Over the years, I’ve shared so many different variations of stuffing, from the best ever vegan stuffing to a paleo bacon stuffing that will satisfy even the most grain-loving crowd. But this recipe may just be my new favorite. It’s made from tender chunks of sourdough bread, paired with a medley of wild mushrooms and fresh herbs for an intensely flavorful dish that your friends and family are sure to love.

And if you’re worried about the sourdough bread being too heavy for a gluten-sensitive crowd, fear not: while sourdough is NOT gluten-free, it is fermented and filled with probiotics, which can make it easier for those who are gluten-sensitive. Now, I don’t recommend this recipe for those with Celiac disease. But I did want to note that lots of people who are mildly-sensitive to gluten can often tolerate sourdough well!

What You Need to Make This Plant-Forward Stuffing

  • Sourdough Bread: Sourdough bread is key to making this recipe, and is truly the star of the show! It’s warm and fluffy with a slight tang that gives it that signature sourdough flavor. You can make your own, or use store-bought – and this recipe works especially well with day-old bread, too!
  • Salted Butter: Lots of salted butter ensures that this stuffing is perfectly moist! If you want to make this recipe dairy-free, you can also use dairy-free butter instead.
  • Leeks: Leeks are one of my favorite ingredients. They’re packed with flavor, vitamins, and minerals, and add a wonderful flavor to this stuffing.
  • Celery Stalks: Celery adds fiber and moisture to this stuffing, keeping it perfectly buttery and moist.
  • Wild Mushrooms: I use a blend of button, oyster, shiitake and cremini mushrooms for a super flavorful stuffing.
  • Herbs: A blend of fresh parsley, thyme, and sage add a delicious flavor and fragrance to this stuffing. I highly recommend using fresh herbs – they are truly worth it for how much more flavorful they taste! Plus, a garnish of fresh parsley makes this stuffing turn out beautifully.
  • Eggs: Eggs help all of the ingredients bind together for a light and fluffy stuffing recipe.
  • Chicken Broth: Chicken broth has a rich, hearty flavor that gives this stuffing a deep flavor. If you want to make it vegetarian-friendly, you can use vegetable broth instead!
  • Sea Salt & Black Pepper: A dash of sea salt and black pepper adds the perfect finishing touch to this stuffing.
A pot, filled with the chopped leeks and celery, cooking in butter. A wooden spoon can be seen sitting on the edge of the pot
Next, heat the butter in a large oven-safe pot on the stove, over medium-high heat. Chop the leeks and celery, then add them to the pot and allow them to cook until they’ve softened – this should take approximately 10 minutes.

How to Make This Healthy & Comforting Holiday Stuffing

To make this stuffing, start by preheating your oven 350 F. Next, prepare the bread by cutting it into cubes – it doesn’t need to be perfect! Just cut the bread into 1- 1 1/2 inch cubes.Once the bread is cut into cubes, transfer the cubes to a baking sheet and bake them for about 10 minutes, until they’re toasted and crispy. When they’re done, remove the tray from the oven and allow the bread cubes to cool.

Next, place a large oven-safe pot on the stove, over medium-high heat, and add in the butter. While the butter is melting, prepare the leeks and celery by washing them and chopping them on the diagonal before slicing them thin. Once the butter is melted, add in the leeks and celery and cook them for about 10 minutes, until they’ve softened. While they’re cooking, wash the mushrooms thoroughly and roughly chop them. Then, once the leeks and celery have softened, add the mushrooms to the pot alongside the sage, thyme, rosemary, and parsley.

Allow the herbs, mushrooms, leeks, and celery to cook for another 10 minutes, until most of the liquid has evaporated off. Stir the mixture occasionally while it cooks. Once the mushrooms and herbs have cooked, add in the bread cubes to the pot and toss to coat the bread well in the mushroom mixture.

Then, in a separate bowl, crack the eggs and whisk them together alongside the chicken broth. Pour the whisked mixture over top the bread and mushrooms and toss to coat everything well. Once the stuffing mixture is mixed together, remove the pot from the heat and transfer it into the oven, uncovered, for 25 minutes, or until the top is golden and crispy.

Once the stuffing is done, remove it from the oven and garnish with chopped parsley, flaky sea salt, and a drizzle of melted butter. Then, serve it and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on InstagramTikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim
A pot of the sourdough wild mushroom stuffing, sitting on a countertop with a spoon resting inside of the bowl
Nut Free/Refined Sugar Free

One Pot Sourdough Wild Mushroom Stuffing

5 from 3 votes
Nicole Modic
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
SERVES 8 Servings
Print It Pin It
A cozy, comforting bowl of stuffing is the perfect compliment to any Thanksgiving dinner table. Filled with tender chunks of bread, hearty chicken broth, and an array of fresh herbs, this side dish is a true crowd-pleaser, and holds a taste of nostalgia in every bite. My One Pot Sourdough Wild Mushroom Stuffing is my simple, easy, and hearty take on the traditional stuffing recipe. Made from tangy sourdough bread and a medley of wild mushrooms that get more flavorful over time, this recipe will have you looking forward to your annual Thanksgiving leftovers!

Ingredients

For the Stuffing:

  • 1 1 Pound Loaf Sourdough Bread roughly chopped into cubes
  • 6 Tablespoons Salted Butter
  • 2 Leeks rinsed well – to prepare the leeks, slice them diagonally in half, then dice them thin.
  • 4 Celery Stalks thinly sliced
  • 2 Pounds Wild Mushrooms I like using a blend of button, oyster, shiitake and cremini mushrooms. The more the merrier!
  • 3 Tablespoons Sage finely chopped
  • 3 Tablespoons Thyme stems removed and finely chopped
  • 1 Tablespoon Rosemary stems removed and finely chopped
  • ½ Cup Italian Parsley chopped, plus extra to garnish
  • 4 Eggs
  • 2 Cups Chicken Broth
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Black Pepper

For Garnishing:

  • Chopped Parsley
  • 3 Tablespoons Butter melted and poured over the top

Instructions

  • To make this stuffing, start by preheating your oven 350 F.
  • Next, prepare the bread by cutting it into cubes – it doesn't need to be perfect! Just cut the bread into 1- 1 1/2 inch cubes.
  • Once the bread is cut into cubes, transfer the cubes to a baking sheet and bake them for about 10 minutes, until they're toasted and crispy. When they're done, remove the tray from the oven and allow the bread cubes to cool.
  • Next, place a large oven-safe pot on the stove, over medium-high heat, and add in the butter.
  • While the butter is melting, prepare the leeks and celery by washing them and chopping them on the diagonal before slicing them thin. Once the butter is melted, add in the leeks and celery and cook them for about 10 minutes, until they've softened.
  • While they're cooking, wash the mushrooms thoroughly and roughly chop them. Then, once the leeks and celery have softened, add the mushrooms to the pot alongside the sage, thyme, rosemary, and parsley.
  • Allow the herbs, mushrooms, leeks, and celery to cook for another 10 minutes, until most of the liquid has evaporated off. Stir the mixture occasionally while it cooks.
  • Once the mushrooms and herbs have cooked, add in the bread cubes to the pot and toss to coat the bread well in the mushroom mixture.
  • Then, in a separate bowl, crack the eggs and whisk them together alongside the chicken broth. Pour the whisked mixture over top the bread and mushrooms and toss to coat everything well.
  • Once the stuffing mixture is mixed together, remove the pot from the heat and transfer it into the oven, uncovered, for 25 minutes, or until the top is golden and crispy.
  • Once the stuffing is done, remove it from the oven and garnish with chopped parsley, flaky sea salt, and a drizzle of melted butter. Then, serve it and enjoy!

Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!

S
H
A
R
E

WHAT DID YOU THINK?

Rate + Review

Your email address will not be published. Required fields are marked *






  1. 5 stars
    The BEST stuffing I have ever had! It was a hit and everyone wanted the recipe! This will be a staple at our Holiday dinners from now on! Thank you for creating and sharing!

    • Yay! That makes me so happy to hear, Ashley! Thank you so much for making this recipe, I am so thrilled it will now be a part of your family holiday!