Sourdough Stuffing with Caramelized Onions and Mushrooms

Langkah-langkah

1. Toast the Bread: Preheat the oven to 350°F. Divide bread on two large sheet pans, bake the bread for 15 minutes, tossing halfway until lightly toasted.  Set aside to cool.

2. Caramelize the Onions: While the bread cooks, heat 2 tablespoons olive oil in a large skillet over medium heat and add onions and 1 teaspoon of salt.  Cook for about 8 minutes, until the onions are translucent and tender.  Continue to cook the onions over medium-low to low heat, stirring occasionally, for 15 minutes, until they are golden brown and caramelized.  Remove the onions from the skillet and set aside.

3. Cook the Mushrooms and Celery: In the same skillet, add the remaining 1 tablespoon olive oil. Add sliced mushrooms and chopped celery. Cook over medium heat for 8 minutes until mushrooms release their moisture and begin to brown. Stir in thyme (or rosemary) and sage, cooking for an additional 1-2 minutes.

4. Combine Ingredients: In a large mixing bowl, combine toasted bread cubes, caramelized onions, mushroom-celery mixture, and chopped parsley.  Season with the remaining ¼ teaspoon of salt and black pepper.  Add the broth, a little at a time, stirring gently after each addition. Add just enough broth so stuffing is moistened, but not soggy.

5. Add the beaten egg and mix until evenly distributed.

6. Bake: Lightly spray a 9x13-inch baking dish with oil. Transfer the stuffing to the prepared dish. Cover with foil and bake at 350°F for 25 minutes. Uncover and bake for an additional 15 minutes, until the top is golden and slightly crisp.

7. Allow the stuffing to rest for 15 minutes before serving.