Delicious Stuffing Recipe Your Family Will Love

After trying numerous stuffing recipes, a winner has been decided. Something that makes my plate every year is this Sourdough Bread Stuffing Recipe, adapted from Dave Lieberman on the Food Network. Perhaps it was growing up in the San Francisco area that gave me the love of sourdough, but either way, this is a moist, delicious, incredible stuffing that will be on my plate this year. Try in on yours and you’ll be happy you did.

Ingredients:

• 1-pound loaf of good sourdough bread
• 2 tablespoons butter, 2 Tbsp canola oil
• 2 – 4 strips bacon, chopped
• 10 ounces cremini mushrooms, sliced 1/2-inch thick
• Salt and freshly ground pepper
• 2 stalks celery, halved lengthwise and sliced
• 1 medium onion, chopped
• 10 sprigs fresh thyme
• 12 fresh sage leaves, chopped
• 3 sprigs rosemary, chopped
• 3 1/2 cups low-sodium chicken broth
• 3 tablespoons chopped Italian parsley

Directions:

Preheat the oven to 350 degrees F. Spray 2-quart baking dish with cooking spray and set aside. Keep in mind, the deeper the dish, the less crispy toping you’ll have. Use a shallow dish if you can.

Cut bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry toasted. Transfer to a large mixing bowl.

Render bacon in a large skillet over medium heat. When bacon is done, remove bacon pieces. Add the mushrooms and a few pinches of salt and saute until golden brown. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened. Add sage and remaining 2 tablespoons canola oil. Add chicken broth to skillet and stir to combine. Season with salt and pepper to taste.

Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the baking dish. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and sprinkle with parsley. Allow to cool about 15 minutes before serving.

Photo from veganbaking.net via Flickr