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Sourdough Bread Stuffing

Dave Lieberman

Recipe courtesy Dave Lieberman

Show: Good Deal with Dave LiebermanEpisode: Thanksgiving For $45

Rated: 5 stars out of 5Rate itRead users' reviews (57)

  • Cook Time:

    1 hr 15 min

  • Level:

    Easy

  • Yield:

    6 to 8 servings

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Times:

Prep
10 min
Inactive Prep
15 min
Cook
1 hr 15 min
Total:
1 hr 40 min
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Ingredients

  • 1-pound loaf sourdough bread
  • 8 tablespoons butter
  • 10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
  • Salt and freshly ground pepper
  • 2 to 4 stalks celery with leaves, halved lengthwise and sliced
  • 1 medium onion, chopped
  • About 10 sprigs fresh thyme, leaves stripped from the stems
  • 10 to 12 fresh sage leaves, chopped
  • 3 1/2 cups low-sodium chicken broth
  • 3 tablespoons chopped Italian parsley leaves

Directions

Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.

Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.

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 chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.

Transfer toasted bread cubes to a large bowl. 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 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.

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Read more Comments & Reviews (57)

Comments & Reviews

  • recipe Sourdough Bread Stuffing
    Shana Cambridge, MA 11-11-2009

    Flag

    Best stuffing recipe and easily modified

    Rated: 5 stars out of 5
    This recipe has all of the nuts and bolts of a fantastic stuffing, and it is easy to modify depending on your tastes and... menu. I am not a fan of mushrooms, so I substititued dried apricots. Fabulous!!Read more
  • recipe Sourdough Bread Stuffing
    sheryl jacksonville, FL 11-10-2009

    Flag

    Fantastic Flavor

    Rated: 5 stars out of 5
    I have used Daves stuffing recipe for the last several years and everyone loves it. Not dry and a lot of good flavors. I will... be using it again this Thanksgiving. Thanks Dave!Read more
  • recipe Sourdough Bread Stuffing
    Ashley Germantown, MD 02-25-2009

    Flag

    Absolutely great

    Rated: 5 stars out of 5
    Absolutely great!
  • recipe Sourdough Bread Stuffing
    JO ANN IRVINE, CA 01-05-2009

    Flag

    The best part of Thanksgiving Dinner

    Rated: 5 stars out of 5
    By far this is one of the most memorable parts of Thanksgiving dinner.
  • recipe Sourdough Bread Stuffing
    Luann Weaverville, NC 11-30-2008

    Flag

    My family loved this!

    Rated: 5 stars out of 5
    My very picky family (didn't know there were mushrooms!) loved this recipe! The fresh sage makes a tremendous difference! ... This is going in my recipes to repeat cookbook! The recipes prepares just as described. Read more
  • recipe Sourdough Bread Stuffing
    Justine Napa, CA 11-30-2008

    Flag

    The BEST stuffing EVER!!

    Rated: 5 stars out of 5
    This was by far, the best stuffing I have ever had.I made it for Thanksgiving dinner, the family LOVED it. Easy and fun to... make. I'm so sad it's gone.....no more leftover's. My only suggestion: I ended up cooking it fir the suggested time, stirring it, then cooking it for approx.10-15 minutes more to crisp it just a bit more. Read more
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