Wild Mushroom Sourdough Celebration Dressing

Recipe Introduction

Quick Hook

Fancy some Vegetarian Wild Mushroom Sourdough Dressing ? Honestly, who wouldn't? This is proper comfort food with earthy flavors. It feels like a warm hug on a chilly day, you know?

Brief Overview

This dreamy Mushroom Sourdough Stuffing Recipe Vegetarian has roots in classic American Thanksgiving tradition. I've put my spin on it.

The recipe is medium difficulty and takes about 3- 4 hours. It yields 8-10 servings. Perfect for a crowd.

Main Benefits

This is a fantastic source of fiber. It's also a great way to sneak more veggies into your diet. This Vegetarian Thanksgiving Stuffing is the star of any holiday table.

What makes it special? It's the blend of sourdough tang, mushroom depth, and aromatic herbs.

Wild Mushroom Sourdough Celebration Dressing Recipe Card

0.0 / 5 (0 Review)

Preparation time:210 Mins

Cooking time:45 Mins

Servings:8-10 servings

Ingredients:

• 1 (1-pound/450g) loaf sourdough bread, cut into 1-inch cubes
• 4 tablespoons (60ml) olive oil
• 2 medium yellow onions, chopped (approximately 1 ½ cups)
• 4 celery stalks, chopped (approximately 1 ½ cups)
• 4 cloves garlic, minced
• 1 teaspoon (5ml) dried thyme
• 1 teaspoon (5ml) dried sage
• ½ teaspoon (2.5ml) dried rosemary
• ½ teaspoon (2.5ml) freshly ground black pepper
• 1 teaspoon (5ml) salt (plus more to taste)
• 1 pound (450g) assorted wild mushrooms (e.g., cremini, shiitake, oyster), cleaned and sliced
• 2 tablespoons (30ml) dry sherry
• 4 large eggs, lightly beaten
• 4 cups (950ml) vegetable broth, warmed
• ½ cup (120ml) chopped fresh parsley
• 4 tablespoons (60g) unsalted butter, cut into small pieces

Instructions:

• Cube the sourdough bread and spread it out on a baking sheet. Dry in a low oven (200°F/95°C) for 2-3 hours, tossing occasionally, until crisp but not browned. Alternatively, leave it out overnight uncovered.
• Heat olive oil in a large skillet over medium heat. Add onions and celery, and sauté until softened, about 8-10 minutes. Add garlic, thyme, sage, rosemary, salt, and pepper and cook for another minute until fragrant.
• Add the sliced mushrooms to the skillet with the aromatics. Sauté until the mushrooms are softened and have released their liquid, about 8-10 minutes. Stir in the sherry and cook for another minute, scraping up any browned bits from the bottom of the pan.
• In a large bowl, combine the dried sourdough bread, mushroom mixture, beaten eggs, warmed vegetable broth, and parsley. Toss gently to combine, ensuring the bread is evenly moistened. Season with additional salt and pepper to taste.
• Pour the dressing into a greased 9x13 inch baking dish. Dot the top with the butter pieces. Bake in a preheated oven at 350°F (175°C) for 35-45 minutes, or until golden brown and set.

Nutrition Facts

Calories:375

Fat:17.5g

Fiber:6g

Recipe Info

Category:Side Dish

Cuisine:American

Diving into Deliciousness: The Vegetarian Wild Mushroom Sourdough Dressing

Alright, mates, let's chat about this Vegetarian Wild Mushroom Sourdough Dressing recipe. I'm telling you, this isn't just your average stuffing. I've tweaked Ina Garten's recipe. It is just smashing.

Stuffing Mushrooms and tangy sourdough? It's a match made in heaven, I tell you. This is my go-to recipe when I want to impress.

What You'll Need

We need a good loaf of sourdough. Get some lovely wild mushrooms. Onions, celery, and garlic are essential. We cannot forget the herbs, eggs, vegetable broth, and a splash of sherry.

I have no doubt, it makes it absolutely divine.

Let's Talk About the Bread

Drying the bread is key here. Don't skip this step! It prevents a soggy mess. I usually leave mine out overnight.

A low oven (about 95° C ) works wonders too. Trust me. You want it crisp.

Ready to create the Best Vegetarian Stuffing Recipe this side of the pond?

Cracking the Code: Ingredients & Equipment for Your Vegetarian Wild Mushroom Sourdough Dressing

Right, let’s dive into what you’ll need to whip up this killer Vegetarian Wild Mushroom Sourdough Dressing . Honestly, it’s all about the quality, yeah? Think proper ingredients, not just any old stuff you find lurking in the back of the cupboard.

Main Players in the Stuffing Game

• Sourdough Bread: 1 pound (450g) , cut into 1-inch cubes. The sourness really cuts through the richness.
• Olive Oil: 4 tablespoons (60ml) . Go for extra virgin, the flavor really makes a difference.
• Yellow Onions: 2 medium , chopped (about 1 ½ cups ). Don't skimp on the onions, they are a flavour base.
• Celery: 4 stalks , chopped (about 1 ½ cups ). It adds crunch and freshness.
• Garlic: 4 cloves , minced. Because garlic makes everything better, right?
• Dried Thyme, Sage, Rosemary: 1 teaspoon (5ml) each of thyme and sage, ½ teaspoon (2.5ml) of rosemary. This is the classic herby trio.
• Black Pepper & Salt: ½ teaspoon (2.5ml) pepper, 1 teaspoon (5ml) salt. Seasoning is key, innit?
• Wild Mushrooms: 1 pound (450g) , a mix of your favorites! Cremini, shiitake, oyster – the more, the merrier. Quality wild mushrooms are the cornerstone for stuffing mushrooms .
• Dry Sherry: 2 tablespoons (30ml) . Trust me, this adds a special something.
• Eggs: 4 large , lightly beaten. They bind it all together.
• Vegetable Broth: 4 cups (950ml) , warmed. Low sodium is best.
• Fresh Parsley: ½ cup (120ml) , chopped. Fresh herbs lift the flavors.
• Unsalted Butter: 4 tablespoons (60g) , cut into small pieces. For that golden, buttery crust.

Seasoning Notes: It's All About the Flavor

Essential spice combos? Thyme, sage, and rosemary are your go-to here. These classic herbs scream "Thanksgiving", don't they? For flavor enhancers, don't underestimate the sherry.

It adds depth. No sherry? Use dry white wine or apple cider vinegar for a similar tang. It's the foundation Best Vegetarian Stuffing Recipe .

Kit Out Your Kitchen: Equipment You’ll Need

• Large baking sheet: For drying that sourdough.
• Large skillet or sauté pan: To cook the aromatics and mushrooms.
• Large bowl: For mixing everything together.
• 9x13 inch baking dish: To bake the masterpiece.

Don’t have a fancy baking sheet? A regular oven tray will do the trick. And if you're short on bowls, just use the biggest one you've got! How To Make Sourdough Stuffing shouldn't require you to buy a lot of equipment.

Cracking the Code: The Ultimate Vegetarian Wild Mushroom Sourdough Dressing

Right then, let's have a proper go at this Vegetarian Wild Mushroom Sourdough Dressing . Honestly, it's easier than you think.

Plus, imagine the smells wafting through your kitchen. It is gonna be absolutely divine. I have had some "interesting" experiences in the kitchen, so trust me, this one's a winner.

Prep Steps: Your Mise en Place is Key, Mate!

First things first, get organised. This isn't Bake Off, but a bit of mise en place is always a good shout.

Chop your 2 medium yellow onions , 4 celery stalks , and mince 4 cloves garlic . Slice 1 pound of wild mushrooms .

I like a mix – cremini, shiitake, oyster – for a proper depth of flavour. Cubing the 1-pound sourdough bread into 1-inch chunks might seem simple but takes time, so put on some tunes.

Now, to get that perfect Stuffing Mushrooms , remember to dry the bread. Spread the cubed sourdough on a baking sheet.

Dry at 200° F ( 95° C) for 2- 3 hours , flipping now and again. You're after crisp, not burnt! You could just leave it overnight.

Safety first, mind you! Watch those fingers when chopping, yeah?

Unleashing the Magic: The Step-by-Step Process

1. Heat 4 tablespoons of olive oil in a large skillet over medium heat.
2. Sauté the onions and celery for 8- 10 minutes . You want them soft, not brown.
3. Stir in the garlic, 1 teaspoon each of dried thyme and sage , ½ teaspoon of dried rosemary , ½ teaspoon of black pepper , and 1 teaspoon of salt . Cook for 1 minute till fragrant.
4. Chuck in the mushrooms and cook for another 8- 10 minutes , until they soften and release their liquid. Next, deglaze with 2 tablespoons of dry sherry . That'll get all the tasty bits up.
5. In a large bowl, mix the dried bread, mushroom mix, 4 lightly beaten eggs , 4 cups of warm vegetable broth , and ½ cup of parsley . Mix it gently, mind.
6. Tip it all into a greased 9x13 inch dish. Dot the top with 4 tablespoons of butter pieces.
7. Bake at 350° F ( 175° C) for 35- 45 minutes , until golden.

Pro Tips for a Bangin' Dressing:

Don't overmix, or you'll get mush. Trust me, I've been there! And for the Best Vegetarian Stuffing Recipe , always taste and adjust the seasoning before baking.

A splash more salt can make all the difference. If you are looking for How To Make Sourdough Stuffing , you must dry the bread properly.

Otherwise, soggy bottoms are just a given! You can make the mushroom mix a day ahead. Store it in the fridge, and then assemble and bake on the day.

Recipe Notes: Cracking the Code to Culinary Bliss

Right, so you're about to dive into making this smashing Vegetarian Wild Mushroom Sourdough Dressing . Here are a few extra bits and bobs to make sure you absolutely nail it.

Honestly, these tips are like the secret sauce to stuffing perfection.

Plating Like a Pro

Presentation is key, innit? After baking, let your Vegetarian Wild Mushroom Sourdough Dressing rest for about 10- 15 minutes . This helps it set and makes serving a breeze.

Think about using a fancy serving dish. Garnish with a sprig of parsley. Adds a bit of colour and freshness, you know? A dollop of cranberry sauce balances the earthy flavors.

Storage Secrets

Got leftovers? Lucky you! This Stuffing Sourdough is fantastic the next day. Refrigerate in an airtight container for up to 3 days .

To reheat, just pop it in the oven at 350° F ( 175° C) until warmed through. Freezing is also an option.

Just make sure it's cooled completely first. Wrap it well. It'll last for up to a month. Reheat from frozen.

Vegetarian Thanksgiving Stuffing – Adaptations Galore!

Fancy a twist? Add some cranberries and walnuts for a festive vibe. For a gluten-free version, use gluten-free sourdough. Simple as that.

I once added some chopped apples in mine, and oh my gosh, it was incredible!

Nutrition Nuggets

So, Easy Vegetarian Stuffing Recipe are pretty healthy. It is also delicious. You're getting a good dose of fiber from the bread and mushrooms.

Plus, some protein from the eggs. It is full of nutrients, just keep in mind those ingredients have calories.

Honestly, this Mushroom Sourdough Stuffing Recipe Vegetarian is surprisingly forgiving. Don't be afraid to experiment and make it your own.

You can totally do this. It's going to be brilliant! Who knows? You might create the Best Vegetarian Stuffing Recipe ever!