This twist on classic Thanksgiving stuffing is hearty with deep flavors that are sure to stand out on your holiday table!
The blend of earthy mushrooms, savory leeks, sweet chestnuts, and salty bacon works seamlessly with the tangy sourdough base.
This stuffing has a little bit of everything: crispiness, tenderness, and loads of flavor!
The expected sausage-based stuffing can be heavy and lacking in flavor, but this sourdough stuffing is lighter and packed with a riot of tastes. This is bound to have the whole family coming back for seconds.
Why you will love this Thanksgiving Stuffing recipe…
Mushroom, Leek, Chestnut, Sourdough, and Bacon Thanksgiving Stuffing
Equipment
Ingredients
- 8 cups sourdough bread, cubed (preferably day-old)
- 6 slices bacon, chopped
- 2 cups mushrooms, sliced (use a mix of cremini and shiitake for more depth)
- 2 large leeks, cleaned and thinly sliced (white and light green parts only)
- 1 ½ cups cooked chestnuts, roughly chopped
- 3 cloves garlic, minced
- ½ cup Parmesan cheese freshly grated
- 2 cups chicken or vegetable broth
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh thyme leaves
- 1 tsp salt
- ½ tsp black pepper
- 4 tbsp unsalted butter, melted
- Olive oil for sautéing
Instructions
Ingredients
- Preheat your oven to 350°F (175°C).
- Spread the cubed sourdough on a baking sheet and toast in the oven for about 10-15 minutes until lightly golden and crisp. Set aside.
- In a large skillet over medium heat, cook the bacon until it’s crispy and golden brown. Remove with a slotted spoon and place on a paper towel to drain, leaving the bacon fat in the skillet.
- In the same skillet with the bacon fat, add a drizzle of olive oil if needed, and sauté the sliced mushrooms until they release their moisture and become golden brown, about 5-7 minutes.
- Add the leeks and garlic to the mushrooms and cook for an additional 5 minutes until the leeks are soft and fragrant. Season with salt, pepper, and thyme.
- Stir in the chopped chestnuts and cooked bacon to the mushroom-leek mixture. Cook for another 2 minutes to combine all the flavors.
- In a large bowl, combine the toasted sourdough cubes with the mushroom-leek-chestnut mixture. Add the fresh parsley and Parmesan cheese. Toss everything together.
- Gradually pour the broth and melted butter over the stuffing mixture, stirring gently until the bread is evenly moistened but not soggy. You can adjust the amount of broth depending on how moist you prefer your stuffing.
- Transfer the stuffing to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil, and bake for an additional 15 minutes to get the top nice and crispy.
- Garnish with a little extra Parmesan and parsley, and serve this rich, flavorful stuffing hot as the perfect side to your Thanksgiving feast!
Nutrition
Serving Suggestions
This stuffing is the perfect side dish for your Thanksgiving meal to serve alongside turkey, roast potatoes, gravy, and veggies.
Try our Roasted Garlic Butter Bread Rolls to serve alongside your stuffing.
🧑🍳 Expert Tips
Storage Suggestions
Thanksgiving Stuffing FAQs
What is American stuffing made of?
Traditional American stuffing is made from a starchy base like bread or rice, diced vegetables, herbs, eggs, and ground meat like sausage.
Why do professional chefs rarely place stuffing inside poultry?
The name may suggest it should be cooked inside the turkey, but professionals advise against this. This is because it’s impossible for the stuffing to reach the correct temperature to cook through without drying out the bird. For this reason, it’s safer to cook the stuffing in a separate dish.
Why put eggs in stuffing?
Traditional stuffing recipes use eggs to bind the mixture together and add moisture. This recipe uses stock and butter to add moisture instead.
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