Tasting Tuesday: Sourdough Stuffing with Roasted Mushrooms, Shallots, and Celery

Yes, I know it’s January, which means it’s time for fitness inspiration and salad recipes, but I couldn’t resist sharing one more delicious recipe that I prepared over the holidays. There is something about a really good stuffing that provides so much comfort, like a long nap or a warm hug. It seems odd to me that we only eat it once a year for Thanksgiving (or maybe that’s just me. Does everyone else serve it more often?).

So, I propose more stuffings: Winter stuffings, Spring stuffings, and Summer stuffings. And this Winter stuffing is chock-full of veggies to make you feel a little better about eating a delicious pile of warm bread.

Here’s how you make it:

Chop a loaf of sourdough break into 1″ chunks, sprinkle with oil, salt, and pepper, and roast on a baking sheet for 15-20 minutes at 425.

Chop 2 lbs mushrooms, 12 shallots, and 6 celery ribs, toss with butter, and roast on a separate baking sheet until tender.

Mix toasted bread with roasted vegetables.

Wisk 2 cups chicken broth, 4 eggs, and 1/2 cup heavy cream in a separate bowl. Pour over bread and vegetable mixture and allow 10 minutes for liquid to absorb into bread.

Transfer stuffing into greased 9X13 pan. Bake at 425 for about an hour, or until browned and crisp. It can also be refrigerated the night before and baked right before serving.

Prepare your house for wonderful scents and your mouth for delicious tastes because this stuffing is a simple culinary delight (for a more comprehensive recipe, click here).

Will anyone else be making any Winter stuffings?