Thank you to Gooseberry Patch for providing a review copy of their “Hometown Harvest” cookbook so that I could share this stuffing recipe with you. All words and opinions are my own.
Growing up, Thanksgiving was always held at my maternal grandparents’ house. My grandparents, my great-grandmother, my parents and brothers, my aunt and uncle and their kids, plus any significant others or other guests would all end up split between their kitchen and dining room to share a meal. The food options were endless and not only was there no chance of anyone going hungry, most of the time there were enough leftovers sent home with each family to provide meals for three or four days.
Since starting a family of my own, Thanksgivings are now most often split between my husband’s Aunt’s house and our place. Depending on the location the items that I need to make can vary. This year, for example, we’re guests instead of hosts, so we’ll be bringing an appetizer, a side, and a dessert.
Sourdough Mushroom Stuffing Recipe
When I saw this recipe in the Gooseberry Patch “Hometown Harvest” cookbook, I knew I wanted to give it a test run as a possible Thanksgiving side. It was submitted by a fellow Kentuckian – Leah Dodson – and it combined sourdough bread and mushrooms, two foods we love. Having now had the opportunity to give it a try, I can say that it’s definitely a keeper.
- 3 T butter, divided
- 1 lb. wild or white mushrooms, sliced
- 3 C celery, chopped
- 2 C onion, finely chopped
- 1 lb loaf sourdough bread, cubed
- 1.5 C low-sodium chicken broth
- ½ C fresh flat-leaf parsley, chopped
- 1 T fresh thyme, chopped
- 1 T fresh sage, chopped
- 1 tsp. fresh rosemary, chopped
- 2 tsp. salt
- 1 tstp. pepper
- Preheat oven to 350.
- Coat a 3 quart casserole dish with one tablespoon of butter; set aside.
- Melt remaining butter in a large saucepan over medium-high heat. Add mushroom sand saute for 10 minutes.
- Add celery and onion; saute for an additional 10 minutes. Remove from heat.
- Add remaining ingredients and toss to combine.
- Spoon mixture into casserole dish; cover with aluminum foil and bake for 45 minutes.
- Remove foil and bake an additional 20 minutes, or until golden.
The “Hometown Harvest” cookbook is packed with a number of fall-inspired recipes. Broken into 6 chapters – Hometown Pancake Breakfast, Church Social Soup Supper, Thanksgiving Dinner to Remember, Game Day Get-Together, Pumpkin Patch Sweets, Slow-Cooker Potluck Pleasers, and Over the River & Through the Woods – you’ll be sure to find the perfect recipe for every occasion. The Harvest Hot White Chocolate recipe may be my next selection, as it’s been uncommonly cold here lately.
Gooseberry Patch and I would like to provide one winner with their own copy of “Hometown Harvest.” Giveaway closed – congrats Stephanie P!
What is your favorite stuffing recipe?
About Liza
Liza is a mom (5-year-old daughter, 20-year-old stepson, and 24-year-old stepdaughter) and wife living in Louisville. She loves spending time with her family, visiting the local zoo and parks, as well as planning travel adventures. Cooking and baking, DIY projects and crafts, and coffee - lots and lots of coffee - round out some of her other hobbies.
I make an all veggie stuffing
We use jiffy mix, onions, celery & sage from scratch for dressing.
I love the sausage stuffing my parents make. It is the best stuffing ever.
I use some chicken, chicken broth, sausage, chopped boiled eggs, and saltine crackers.
the one my mother in law makes
thanks
I use my aunt jewels receipe everyone loves it
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