One Pot Sourdough Wild Mushroom Stuffing
Ingredients
The stuffing
-
1
pound
Sourdough Bread
-
6
tablespoons
Salted Butter
-
2
leeks
Leeks
-
4
stalks
Celery
-
2
pounds
Wild Mushrooms
-
3
tablespoons
Sage
-
3
tablespoons
Thyme
-
1
tablespoon
Rosemary
-
½
cup
Italian Parsley
-
4
units
Eggs
-
2
cups
Chicken Broth
-
1
teaspoon
Kosher Salt
-
1
teaspoon
Ground Black Pepper
For garnishing
-
3
tablespoons
Butter
-
to taste
units
Chopped Parsley
Instructions
- Preheat the oven to 350°F.
- Cut the sourdough bread into 1-1½ inch cubes and bake on a baking sheet for about 10 minutes until toasted.
- In a large oven-safe pot, melt the butter over medium-high heat.
- Wash and chop the leeks and celery, then add them to the pot and cook for about 10 minutes until softened.
- Wash and roughly chop the wild mushrooms, then add them to the pot along with the sage, thyme, rosemary, and parsley.
- Cook the mixture for another 10 minutes until most of the liquid has evaporated.
- Add the toasted bread cubes to the pot and toss to coat with the mushroom mixture.
- In a separate bowl, whisk together the eggs and chicken broth, then pour over the bread and toss to combine.
- Transfer the pot to the oven and bake uncovered for 25 minutes until golden and crispy.
- Garnish with chopped parsley, flaky sea salt, and a drizzle of melted butter before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
150mg
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