Del-icious Sourdough Stuffing


  • 2 Sourdough Baguettes; cubed and toasted*
  • 8 oz  Crimini Mushrooms; sliced
  • 1 medium onion; diced
  • 5 garlic cloves; minced
  • 1 1/2 sticks butter
  • 2 quarts Chicken Broth
  • 1/8 cup White Wine
  • 1 tbls White Wine Vinegar
  • 2-3 tbls finely minced Rosemary
  • 1-2 tbls finely minced Thyme
  • 3-4 tbls chopped Italian Parsley
  • 1-2 tbls minced Sage
  • 1/3 cup chopped Pecans (optional)
  • Kosher Salt to Taste


  • Place Bread cubes in large bowl
  • Saute Onions and Garlic in 2 tbls Butter
  • Pour Sauteed Onions and Garlic over Bread Cubes
  • Saute Mushrooms until softened; add to Bread Cube mixture
  • Melt remaining butter and add to Bread Cube Mixture
  • Stir melted butter in to Bread Cube mixture
  • Add 1/2 the Chicken broth, the white wine, salt and fresh herbs to Bread cubes. Stir.
  • Allow Chicken broth to become fully absorbed; if bread cubes are still dry, add remaining Chicken Broth. Bread should be completely saturated but not completely falling apart.
  • Pour in to a buttered 9×13 baking pan
  • Bake in a 350 Degree Oven until top develops a golden brown, light crust and is heated thoroughly; approximately 30 minutes.

Sourdough Stuffing

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