Mushroom Sourdough Stuffing

A rare (for me) vegetarian dish, this stuffing is the second foundational recipe for my BEST EVER stuffing recipe (which is not vegetarian.) It’s hearty and savory, two of the hallmarks of a really great Thanksgiving side, but it also won’t take the spotlight away from the bird, or Grandma’s famous pie.

As you can see, this recipe (like the Apple Cranberry Sausage Stuffing recipe I posted yesterday) is baked in a cast iron skillet. I kind of love baking stuffing in cast iron skillets — it’s one of the rare occasions when I agree with the majority who love crispy edges, and it gives you the maximum amount of crispy edge bits possible. (The inventor of that “all edges” brownie pan is the architect of my personal hell, however.)


Mushroom Sourdough Stuffing

  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 pound assorted wild mushrooms (I used shiitake, oyster, and white button), diced
  • 2 stalks celery, chopped
  • 2 small onions, finely chopped
  • 1 tablespoon salt
  • 1 teaspoon freshly ground pepper
  • 1 (small) loaf sourdough bread, cubed
  • 2 cups vegetable stock
  • 1/2 cup parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 4 cloves of garlic, minced

In a saute pan, melt butter with vegetable oil; add onions and celery and soften. Then, add mushrooms and soften as well. Next, add parsley, sage, rosemary and thyme. (And garlic, salt and pepper, but those don’t fit in the song, which will be stuck in your head now.) In a large bowl, combine bread cubes with mushroom mixture and add stock. Bake alongside your turkey approximately 40 minutes so your vegetarian friends and family members can enjoy it.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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