Sourdough Stuffing

Sourdough Stuffing

Sourdough Stuffing 

Serves a few

2 ½ cups stock (chicken, veg, etc.) 

½ ounce dried porcini mushrooms 

¼ cup dried cranberries 

Put mushrooms and cranberries in a heat-safe bowl. Heat the stock to a simmer, then pour over the mushrooms and cranberries. Let sit for 30 minutes to rehydrate.

1 lb bread, cut or torn into 1” pieces 

3 tablespoons olive oil 

Salt & freshly ground black pepper 

½ teaspoon dried or 1 teaspoon fresh sage, roughly chopped 

½ teaspoon dried or 1 teaspoon fresh oregano, roughly chopped 

Preheat the oven to 375º F, and line a baking sheet with parchment paper. Toss the bread with the olive oil and a few big pinches of salt and grinds of black pepper, then spread out on the prepared baking sheet. Bake for 15-20 minutes, turning halfway through, until golden brown and crusty. Remove from the oven and transfer to a large bowl, adding the herbs and tossing to combine. Leave the oven preheated for the next steps. 

3 tablespoons olive oil 

1 small onion, diced 

2 cloves garlic, minced 

1-2 ribs celery, chopped 

200 g mushrooms, chopped (we like oyster or maitake) 

1 tablespoon butter (or more olive oil)

1 teaspoon fresh thyme leaves

¼ cup parsley, chopped 

1 tablespoon sherry vinegar

2 eggs, beaten

Salt & freshly ground black pepper 

Lightly grease a 3 quart baking dish with butter or olive oil and set aside. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and celery along with a few pinches of salt. Cook for 5-6 minutes, or until the onions and celery have become translucent and everything has a little bit of color on it. Transfer the vegetables to the bowl with the croutons, then add your mushrooms to the remaining oil and add the butter and a big pinch of salt. Return to medium heat and cook, stirring occasionally, for 5-6 minutes or until the mushrooms are golden brown on the edges. At the last minute add the fresh thyme, then add everything to the croutons and vegetables. Pour the mushroom and cranberries and stock mixture over everything, and add the chopped parsley and sherry vinegar. Toss to combine and season to taste with salt and black pepper. Finally, add the beaten eggs and mix everything together well. Pour it into the prepared pan and press everything down with the back of a spoon. Lay a sheet of parchment over 

Bake for 35-40 minutes or until the internal temperature registers 165º F. At this point you can remove from the oven and refrigerate to reheat for serving later (reheat at 350º F for 20 minutes, then follow the next step). When you are ready to serve, increase the oven temperature to 425º F and bake another 20 minutes until golden brown. 

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