Sourdough Bread Stuffing

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Recipe courtesy dave lieberman of food network.

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Steps

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Preheat the oven to 350 degrees f.

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Grease a 2-quart baking dish and set aside.

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Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets.

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Toast the bread in the oven until completely dry and beginning to crisp and brown , about 20 minutes.

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Transfer to a large mixing bowl.

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Melt 2 tablespoons of the butter in a large skillet over medium-high heat.

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Add the optional mushrooms and a few pinches of salt and saute , stirring occasionally , until golden brown , about 6 to 8 minutes.

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Add celery , onion , 2 tablespoons butter , and thyme.

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Once the butter has melted , cook , stirring frequently , until the vegetables have softened , about 5 minutes.

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Add sage and remaining 4 tablespoons butter.

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Add chicken broth to skillet and stir to combine.

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Season with salt and pepper , to taste.

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Transfer toasted bread cubes to a large bowl.

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Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid.

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Pour the mixture into.

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Ingredients

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sourdough bread, butter, cremini mushrooms, salt & freshly ground black pepper, celery & leaves, onion, fresh thyme, fresh sage leaves, low sodium chicken broth, italian parsley