Sourdough Stuffing

This is a classic, delicious herby, buttery sourdough stuffing.

Ingredients

• 1 1/2 loaves of sourdough bread (about 12 cups), cubed
• 1 onion, finely chopped
• 4 celery stalks, finely chopped
• 1 cup mushrooms, chopped
• 3 sticks of butter
• 6 eggs
• 1 cup chicken stock
• 2 teaspoons Poultry Seasoning
• 1 teaspoon salt
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme

Instructions

1. Heat the oven to 350 degrees.
2. Add the bread to a sheet pan and toast in the oven for 15 minutes.
3. Melt the butter to a large dutch oven over medium heat. Add the mushrooms, celery, onion, poultry seasoning, salt, rosemary and thyme and saute for 15 minutes until the celery begins to soften.
4. Add the toasted bread to the dutch oven and mix well. Turn off the heat and let cool slightly. 
5. In a bowl, whisk the eggs and chicken stock together to combine. Pour over the bread mixture and stir to combine.
6. Bake covered for 30 minutes. Uncover and bake for another 15 minutes.

Takes 1.5 hours

Serves 8-10