About This Recipe:
Even though stuffing is technically a “side dish,” it is by far my favorite part of Thanksgiving and Christmas meals. This recipe is nothing fancy- just your standard vegetable stuffing that is fool proof and absolutely delicious. I love stuffing with sourdough bread, but you could also use a baguette, ciabatta, or cornbread. This recipe has a ton of vegetables and is definitely on the lighter side of stuffing. However, there are so many variations that you can make to this recipe such as adding sausage, different seasonings, apples, etc. I’m on a mission to make stuffing a year round thing- come join me!
Enjoy!
Ingredients (8 servings)
-1 medium onion, diced
-4 celery stalks, diced
-3 large carrots, diced
-2 garlic cloves, minced
-12 oz baby bella mushrooms, diced
-2 tsps fresh thyme
-2 eggs
-1/2 cup parsley, chopped
-1 loaf of sourdough bread (16 oz)
-2 cups vegetable stock
-Olive oil
-Salt and pepper
Instructions (1 hr 30 mins)
1. In a large skillet over medium heat, add in 2 tbls of olive oil. Sauté the onion, celery, and carrots for 8 minutes until softened. Stir in the garlic, and season with salt and pepper. Transfer the mixture to a large bowl.
2. Add the mushrooms to the skillet and cook for 6 minutes until browned. Sprinkle in the fresh thyme, and transfer to the bowl with the vegetables.
3. Let the vegetables cool slightly (5 minutes) then mix in the eggs and parsley.
4. Tear the bread into large bite sized pieces, and combine with the vegetable mixture. Pour in the vegetable stock, and evenly coat the bread.
5. Spread the stuffing into a large baking dish, and bake at 350 degrees F for 40 minutes.
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