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Easy Sourdough Mushroom Stuffing

A savory, comforting holiday stuffing made with toasted sourdough, earthy mushrooms, caramelized onions, and aromatic herbs. Perfect for Thanksgiving or Christmas dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Holiday, Side Dish
Cuisine: American, Holiday
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Bread & Base
  • 8 cups sourdough bread cubes day-old bread works best
  • 2 cups low-sodium chicken or vegetable broth
Vegetables & Mushrooms
  • 1/2 cup unsalted butter
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 12 oz cremini or white mushrooms sliced
  • 2 stalks celery chopped
  • 2 tsp fresh thyme leaves or 1 tsp dried thyme
  • 1 tsp fresh sage chopped or 1/2 tsp dried sage
  • 1 tsp fresh rosemary chopped or 1/2 tsp dried rosemary
  • salt and black pepper to taste
  • 2 large eggs beaten
  • optional parsley for garnish
  • optional nuts chopped walnuts or pecans for crunch

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Mixing bowl
  • Spatula or spoon
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish.
  2. If bread cubes are not toasted, spread on a baking sheet and toast in the oven 8–10 minutes until lightly golden. Set aside.
  3. In a large skillet, melt butter over medium heat. Sauté onions and celery for 5 minutes until softened. Add garlic and cook 1 more minute.
  4. Add mushrooms and cook 6–8 minutes until golden brown. Stir in thyme, sage, rosemary, salt, and pepper. Remove from heat.
  5. In a large bowl, combine toasted bread cubes with sautéed vegetables and mushrooms.
  6. Pour in broth and beaten eggs, tossing gently until bread cubes are evenly moistened.
  7. Transfer mixture to prepared baking dish. Cover with foil and bake 25 minutes. Remove foil and bake 15–20 minutes until top is golden brown.
  8. Garnish with parsley or nuts if desired. Serve warm alongside your favorite holiday main dishes.

Notes

Can be made a day ahead and baked before serving. Add dried cranberries or toasted nuts for a festive twist. Reheats well in oven or skillet.