Ingredients
- 1 loaf sourdough bread cubed (about 12 cups)
- 1/2 cup unsalted butter
- 1 cup diced yellow onions
- 3 cloves garlic minced
- 2 ribs celery diced
- 1 pound mixed mushrooms chopped
- 1/3 cup fresh parsley chopped
- 1 1/2 tablespoons fresh sage chopped
- 1 tablespoon fresh thyme chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/4 cups vegetable or chicken broth
Instructions
- Preheat the oven to 300°F. Spread the cubed sourdough bread on a baking sheet. Bake until dry and crispy, about 25-30 minutes, stirring halfway through. Remove and set aside.
- In a large skillet over medium heat, melt butter and add onions, celery, garlic, and mushrooms. Cook until vegetables are softened and fragrant and mushrooms release their moisture, about 10 minutes. Stir in parsley, sage, and thyme, and cook for another 2 minutes.
- Increase oven to 375°F. In a large bowl, combine the toasted bread cubes with the cooked vegetable mixture. Season with salt and pepper. Gradually add broth until the mix is moist but not soggy.
- Transfer the mixture to a greased baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown.
