We're leaving soon to head to my grandparents' house for Thanksgiving dinner. The butternut squash and sourdough stuffing are baking away as I type.
I love Thanksgiving dinner and I love stuffing...I would eat it every day if I could. Here's my all time favorite stuffing recipe:
Sourdough StuffingIngredients
1-pound loaf sourdough bread
8 tablespoons non-dairy butter
(I use Earth Balance)
10 ounces cremini mushrooms,
sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
4 stalks celery, halved
lengthwise and sliced
1 medium onion, chopped
10 sprigs fresh thyme, leaves
stripped from the stems
12 fresh sage leaves, chopped
3 1/2 cups vegetable broth
3 tablespoons chopped Italian
parsley leaves
Directions
Preheat the oven to 350 degrees
F. Grease a 2-quart baking dish and set aside.
Melt 2 tablespoons of the butter
in a large skillet over medium-high heat. Add the mushrooms and a few pinches
of salt and saute, stirring occasionally, until golden brown, about 6 to 8
minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter
has melted, cook, stirring frequently, until the vegetables have softened,
about 5 minutes. Add sage and remaining 4 tablespoons butter. Add vegetable
broth to skillet and stir to combine. Season with salt and pepper, to taste.
Transfer toasted bread cubes to a large bowl. Pour the vegetable broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. 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 allow to cool about 15 minutes before serving.














































