Sourdough is the Lorens family bread of choice. Add the other Lorens favorite, mushrooms, and it’s perfect fusion. This stuffing actually gets crispy on both the top and bottom of the dish, but still holds moisture. We loved it.
2 tablespoons unsalted butter, plus more for casserole dish
1 pound baby Portabello mushrooms ( or assorted wild mushrooms such as shiitake, oyster, portobello and cremini), sliced
7 stalks celery, chopped
1 medium onions, finely chopped
Salt
Freshly ground pepper
1 loaf (1-pound) sourdough bread, cut into 1-inch cubes
1 1/2 cup(s) low-sodium chicken broth
1/2 cup(s) chopped flat-leaf parsley
1 tablespoon(s) chopped fresh thyme
1 tablespoon(s) chopped fresh sage
1 pound baby Portabello mushrooms ( or assorted wild mushrooms such as shiitake, oyster, portobello and cremini), sliced
7 stalks celery, chopped
1 medium onions, finely chopped
Salt
Freshly ground pepper
1 loaf (1-pound) sourdough bread, cut into 1-inch cubes
1 1/2 cup(s) low-sodium chicken broth
1/2 cup(s) chopped flat-leaf parsley
1 tablespoon(s) chopped fresh thyme
1 tablespoon(s) chopped fresh sage
- Preheat oven to 350 degrees F. In a large pot over medium-high heat, melt butter. Add mushrooms and cook until soft, about 10 minutes. Add celery and onions, and cook until soft, about 10 minutes. Remove from heat. Add 2 teaspoons salt, 1 teaspoon pepper, and remaining ingredients; toss to combine.
- Transfer to a buttered 3-quart casserole dish, cover with a piece of aluminum foil, and bake for 45 minutes. Remove foil and bake until hot and browned on top, about 20 minutes more.
Read more: Sourdough Mushroom Stuffing – Country Living
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Source: I made modifications to this recipe, but the original is here – Sourdough Mushroom Stuffing – Country Living
Lorens Kitchen 
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