Sourdough Mushroom Stuffing
Serves: 9-12
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350.
  2. Coat a 3 quart casserole dish with one tablespoon of butter; set aside.
  3. Melt remaining butter in a large saucepan over medium-high heat. Add mushroom sand saute for 10 minutes.
  4. Add celery and onion; saute for an additional 10 minutes. Remove from heat.
  5. Add remaining ingredients and toss to combine.
  6. Spoon mixture into casserole dish; cover with aluminum foil and bake for 45 minutes.
  7. Remove foil and bake an additional 20 minutes, or until golden.
Recipe by Views From the Ville at http://viewsfromtheville.com/2013/11/16/sourdough-mushroom-stuffing-recipe/