Sourdough Stuffing With Walnuts And Sage Recipes

VEGAN SOURDOUGH STUFFING WITH WILD MUSHROOMS AND WALNUTS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
• Tear the boule into 1-inch pieces and evenly divide between 2 medium sheet trays. Drizzle with extra-virgin olive oil and sprinkle with salt and pepper. Toss to coat, then spread out into a flat, even layer.
• Bake on the upper and lower racks for 15 minutes; remove and toss, then switch the position of the sheet trays and bake until golden brown and crunchy, about 15 minutes. Remove from the oven and reduce the oven temperature to 350 degrees F.
• While the croutons bake, heat a medium nonstick skillet over medium. Drizzle in 2 tablespoons olive oil and add half of the mushrooms; spread into an even layer. Cook for 5 minutes, undisturbed. Stir and cook until golden brown, 2 to 3 minutes, then add the remaining mushrooms. Cook until golden brown and softened, about 10 minutes. Season with salt and pepper, then pour into a large bowl.
• Heat the skillet again over medium heat. Drizzle in 1 to 2 tablespoons olive oil and add the celery and scallions. Cook, stirring often, until they begin to soften, 8 to 10 minutes. Season with salt and pepper. Remove from the heat and add to the large bowl.
• Next, add the walnuts, thyme, rosemary, oregano and croutons; toss to combine. Add 2 cups of the broth, stir and let absorb for a few minutes, then add 1 cup. Stir and pour into a 9-by-13-inch baking dish; add the remaining 1/2 cup broth and finish with a drizzle of olive oil.
• Bake until golden and crispy on top, 30 to 35 minutes.

THE BEST SOURDOUGH STUFFING

Steps:

• Chop the onions, celery, mushrooms, garlic, optional walnuts or chestnuts, and herbs.
• Melt the butter in a large skillet over medium heat. Add the onion, celery, mushrooms, and garlic. Saute and add salt and pepper to taste (the amount you use will depend on your preference and your stock e.g. homemade unsalted or not).
• When the vegetables have softened, add the herbs and optional nuts, and saute for another minute or so, then add 1 cup of the stock.
• In a medium bowl (with a pour spout if possible), beat the eggs, then add the remaining 2 cups of stock.
• Place your cubed sourdough bread in a large mixing bowl. (You could put the bread directly in the baking pan, but stirring may be difficult.)
• Pour the saute mixture over the cubed bread and mix. Then pour on the stock-egg mixture and fold everything until it's thoroughly combined.
• Preheat your oven to 350°F and lightly oil or butter a 9x13 baking dish.
• Transfer the mixture to your baking dish and spread evenly, cover and let sit for about 20 minutes for the bread to absorb the liquids.
• After the rest, if the top bread cubes seem dry and there is no loose liquid underneath, sprinkle on 1-2 cups of water, stir everything again inside the pan, and then put the pan in the oven.
• Bake for 45-50 minutes, until the internal temperature is at least 160°F. Cover with foil if the stuffing begins to brown too much.
• After removing from the oven, sprinkle with additional fresh herbs if you want.