We're leaving soon to head to my grandparents' house for Thanksgiving dinner. The butternut squash and sourdough stuffing are baking away as I type.
I love Thanksgiving dinner and I love stuffing...I would eat it every day if I could. Here's my all time favorite stuffing recipe:
1-pound loaf sourdough bread
8 tablespoons non-dairy butter
(I use Earth Balance)
10 ounces cremini mushrooms,
sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
4 stalks celery, halved
lengthwise and sliced
1 medium onion, chopped
10 sprigs fresh thyme, leaves
stripped from the stems
12 fresh sage leaves, chopped
3 1/2 cups vegetable broth
3 tablespoons chopped Italian
Preheat the oven to 350 degrees
F. Grease a 2-quart baking dish and set aside.
Cut or tear the bread into
1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the
oven until completely dry and beginning to crisp and brown, about 20 minutes.
Transfer to a large mixing bowl.
Melt 2 tablespoons of the butter
in a large skillet over medium-high heat. Add the mushrooms and a few pinches
of salt and saute, stirring occasionally, until golden brown, about 6 to 8
minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter
has melted, cook, stirring frequently, until the vegetables have softened,
about 5 minutes. Add sage and remaining 4 tablespoons butter. Add vegetable
broth to skillet and stir to combine. Season with salt and pepper, to taste.
toasted bread cubes to a large bowl. Pour the vegetable broth mixture over the
bread cubes and toss to combine until the bread cubes absorb the liquid. Pour
the mixture into the greased baking dish, and sprinkle with parsley. Bake in
the center of the oven until heated through and the top is golden brown, about
40 minutes. Remove the stuffing from the oven and allow to cool about 15
minutes before serving.