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!
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.
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.
Then, add in the mushrooms and the herbs and allow them to cook for another 10 minutes, until most of the liquid has evaporated off. Stir the mixture occasionally while it cooks.Finally, add in the bread cubes, eggs, and chicken broth, and bake the stuffing for 25 minutes, until it’s golden and crispy. Top with melted butter, chopped parsley, and flaky sea salt, and enjoy!
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 Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
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:
11 Pound LoafSourdough Breadroughly chopped into cubes
6TablespoonsSalted Butter
2Leeksrinsed well – to prepare the leeks, slice them diagonally in half, then dice them thin.
4Celery Stalksthinly sliced
2PoundsWild MushroomsI like using a blend of button, oyster, shiitake and cremini mushrooms. The more the merrier!
3TablespoonsSagefinely chopped
3TablespoonsThymestems removed and finely chopped
1TablespoonRosemarystems removed and finely chopped
½CupItalian Parsleychopped, plus extra to garnish
4Eggs
2CupsChicken Broth
1TeaspoonKosher Salt
1TeaspoonGround Black Pepper
For Garnishing:
Chopped Parsley
3TablespoonsButtermelted 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!
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!
WHAT DID YOU THINK?
Rate + Review
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!
Best stuffing ever. I loved it so much I adapted this into a meatloaf recipe. Sooo freakin good.
Yay! I am so happy to hear that, Katherine! Thank you so much for your review!
I made this stuffing for our family thanksgiving this year and it was delicious!! I will be making this again! Thank you!
I love hearing that! Thank you so much for your review, Yvonne!