Imagine a side dish so irresistible that it steals the spotlight from the main course - that's exactly what this Sourdough Stuffing with Roasted Garlic Mushrooms promises to deliver! Combining the tangy richness of sourdough bread, the earthy depth of roasted mushrooms, and the mellow sweetness of caramelized roasted garlic, this recipe transforms a simple stuffing into a culinary masterpiece that will have your dinner guests begging for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups sourdough bread, cubed
- 1 lb mushrooms, chopped
- 1 head garlic, roasted
- 1 onion, diced
- 2 cups vegetable broth
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- To roast the garlic, cut the top off the garlic head, drizzle with olive oil, wrap in aluminum foil, and roast in the oven for 30-35 minutes until soft and golden. Once cooled, squeeze the roasted garlic cloves out of their skins.
- In a large skillet, heat olive oil over medium heat. Sauté the diced onions until translucent, about 5 minutes.
- Add chopped mushrooms to the skillet and cook until they release their moisture and become golden brown, approximately 8-10 minutes.
- In a large mixing bowl, combine the cubed sourdough bread, sautéed onions, roasted mushrooms, and roasted garlic cloves.
- Pour vegetable broth over the bread mixture, stirring gently to ensure even moisture distribution. The bread should be damp but not soggy.
- Season the mixture with salt, pepper, and chopped fresh thyme. Mix thoroughly.
- Transfer the stuffing mixture to the prepared baking dish, spreading it evenly.
- Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes to create a crispy top.
- Remove from oven, let rest for 5 minutes, garnish with additional fresh thyme, and serve hot.
Tips
- Use day-old sourdough bread for the best texture - slightly stale bread absorbs the broth more effectively and prevents a mushy result.
- Don't rush the mushroom sautéing process. Letting them develop a golden-brown color concentrates their flavor and adds incredible depth to the stuffing.
- When roasting garlic, wrap it tightly in foil to prevent burning and ensure a soft, caramelized result.
- Be careful not to oversaturate the bread with broth. The mixture should be moist but not wet - you're aiming for a tender, not soggy, stuffing.
- For extra richness, consider adding a splash of white wine to the vegetable broth or sprinkling some grated Parmesan cheese on top before the final bake.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 8g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
