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Perfect Sourdough Stuffing with Wild Mushrooms and Thyme

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This perfect sourdough stuffing with wild mushrooms and thyme is a deeply savory, herb-forward side dish with a tangy sourdough base and earthy mushroom depth. It’s the Goldilocks of stuffing: perfectly moist, with a crispy top and tender interior.

Ingredients

Scale
  • 1 large loaf (about 1.5 pounds) day-old sourdough bread
  • 4 tablespoons unsalted butter, plus extra for greasing
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms
  • 4 ounces shiitake mushrooms, stems removed
  • 4 ounces oyster mushrooms
  • 1 large yellow onion, diced small
  • 3 celery stalks, diced small
  • 4 cloves garlic, minced
  • 2 cups low-sodium vegetable or chicken broth
  • 1 large egg, lightly beaten
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground

Instructions

  1. Preheat oven to 375°F (190°C). Cut sourdough into 1-inch cubes. Spread on a large baking sheet and bake for 12-15 minutes, stirring halfway, until dry and lightly golden. Set aside to cool.
  2. While bread toasts, heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat. Add cremini and shiitake mushrooms; cook without stirring for 3-4 minutes, then toss and cook another 3 minutes. Add oyster mushrooms and cook 2 more minutes. Transfer mushrooms to a bowl.
  3. Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add onion and celery; cook 6-8 minutes until onion is translucent. Add garlic and cook 1 minute. Return mushrooms to skillet and stir to combine. Remove from heat.
  4. In a large mixing bowl, combine toasted sourdough cubes and mushroom-vegetable mixture. In a small bowl, whisk together broth, egg, thyme, sage, salt, and pepper. Pour over bread mixture and gently toss to combine. Let sit for 10 minutes.
  5. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Transfer stuffing mixture to dish and spread evenly. Cover tightly with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until top is golden brown and crispy.
  6. Let stuffing rest for 5-10 minutes. Sprinkle with fresh parsley before serving.

Notes

Don’t skip toasting the bread; it prevents mushiness. Brown mushrooms in batches for best flavor. Use low-sodium broth to control salt. Let mixture rest 10 minutes before baking for even absorption. For extra crispy edges, remove foil last 20 minutes and increase oven to 400°F (200°C).

Nutrition

Keywords: sourdough stuffing, wild mushroom stuffing, Thanksgiving stuffing, herb stuffing, vegetarian stuffing, holiday side dish

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