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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 4 votes
Nicole Modic
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
SERVES 8 Servings
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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!
Calories: 163kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 570mg | Potassium: 458mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1095IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 2mg

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