Sourdough Stuffing & Mushroom Gravy Recipe
locally baked bread, mirepoix, oyster mushrooms & fresh herbs. Topped with house oyster mushroom pepper gravy!
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Ingredients
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Stuffing Ingredients
Method
Stuffing Preparation
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Spread the cubed sourdough bread on a baking sheet and toast in the oven for about 10-15 minutes until lightly golden. Remove from the oven and set aside.
- 2
Cook the Mirepoix
In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and carrot. Sauté until the vegetables are softened, about 5-7 minutes.
- 3
- 4
Combine and Bake
In a large bowl, combine the toasted sourdough, the mirepoix mixture, vegetable broth, salt, and black pepper. Mix well. Transfer the mixture to a greased baking dish and cover with foil. Bake for 25-30 minutes, then remove the foil and bake for another 10 minutes until the top is crispy.