Sourdough Bread Stuffing

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Tasted good!!! My family does not like mushrooms so I added bacon which I then sauteed my veggies in. I also reduced the sage since to me it was to strong. I did add a little mixture of oregano, rosemary and basil. So tasty and it is plain enough that even the picky people will like it.

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This is THE BEST stuffing I've EVER made. I did have to substitute the mushrooms to what I had on hand but that was all. WONDERFULLY flavorful and easy. Well worth making again and again

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wow! wow! wow! I made this Thanksgiving and could not believe I actually LOVE stuffing...as long as it's Daves sourdough stuffing! I'm making it again this week with pork chops...defenitely a favorite in my house!!

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Was the Belle of the Ball this Thanksgiving. Everyone asked for the recipe, so wonder whose going to bring it next year!

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Delish! Though I mixed it up a bit by adding the Sourdough but also adding a small loaf of Rosemary Olive Oil bread which I had dried the night before. I also spread it out in a medium roasting pan so that it would crisp up nicely across the board, rather than just on top. The mushrooms added the perfect earthiness - just loved it!

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Fantastic! Just a few, simple ingredients, but the finished product is so full of flavor.

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Liked this well enough. Not the best ever, but it was simple and I would consider this to be a homemade version of Stovetop Stuffing. I used portobello and white button mushrooms since the cremini were sold out. My husband thought the stuffing was too mushy in parts. I think there are much better stuffing recipes out there but they are much more complicated and time consuming. I would make this again, especially if the people I was cooking if for were not very adventurous eaters. I would probably cook it in a more shallow pan to keep it from being too moist.

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This is amazing. I will be making it every year for thanksgiving. I did make the bread in big chunks, but will do them smaller next year, maybe 1/2 inch pieces. Also, if it ends up not having enough liquid, or you want it more soft, you can just pour some more chicken broth or gravy on it and continue to bake a few more minutes
I am making an omelet now inspired by this.
Also I did chanterell mushrooms and it was AMAZING

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This is a very flavorful dressing! I served it this Thanksgiving and everyone commented on how good it was. I think moisture level is a personal preference...I made the recipe as written and thought it was too "soggy," but others thought it was just right. I think I will cut down on the broth next time. I used baby bella mushrooms instead of cremini and they were just lovely! The recipe can be easily doubled (which I did. It's quite a bit of work, but easy, and the results are delicious!

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I loved this stuffing. Flavorful and just delish.