Sourdough Stuffing with Mushrooms, Apples, & Sage
- 1 loaf crusty sourdough bread, cut into 1/2-inch cubes (about 11 cups)
- 3 tablespoons unsalted butter
- 1 large onion, diced
- 4 ribs celery, chopped
- 3 cups fresh cremini mushrooms, sliced
- 4 Granny Smith apples, cored and chopped
- 3 cups vegetable broth
- 2 large eggs
- 1/3 cup chopped fresh sage leaves
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly ground pepper
- This recipe is vegetarian
- Produce
- Celery, ribs (4)
- Cremini mushrooms, fresh (3 cups)
- Granny smith apples (4)
- Onion, large (1)
- Sage, fresh leaves (1/3 cup)
- Canned Goods
- Vegetable broth (3 cups)
- Cooking & Baking
- Pepper, freshly ground (1/2 teaspoon)
- Sea salt, fine (3/4 teaspoon)
- Bread & Baked Goods
- Sourdough bread, crusty (1 loaf)
- Dairy
- Butter, unsalted (3 tablespoons)
- Refrigerated
- Eggs, large (2)
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Published November 9, 2011 (1 year ago).
54 people saved this recipe.
