Stuffing is my dad’s and my favorite Thanksgiving side dish. It’s so simple but so delicious. Smothered with turkey gravy, this three-bread mushroom stuffing tastes like a holiday to me!
I’m very excited to share this recipe with you today because not only is it my mom’s recipe and the only stuffing we EVER eat on Thanksgiving, but also an heirloom recipe. This was my mom’s mom’s recipe, which I think is so special since I never got to meet my grandmother but I have it on good authority that she was an excellent cook and I love that every now and then I get to share her expertise with all of you.
We always make this stuffing in the electric skillet but you could make it in your largest skillet on the stove. Getting a mix of three breads is key, as is cubing the bread and leaving it out for several hours to dry out so it really absorbs the chicken stock.
This recipe is also very forgiving, which is a huge plus for Thanksgiving. Baked at 375 degrees Fahrenheit is ideal, but if your oven is set at 350 or 400 for other dishes, it’ll survive. Finished with step 3 but potatoes or green bean casserole not ready for the oven? No problem! The stuffing can hang out in the warm (but turned off) electric skillet until you’re ready to bake.
Sourdough Mushroom Stuffing
4 Tbsp (1/2 stick, 1/4 cup) unsalted butter
8 oz mushrooms, sliced
5 stalks of celery, chopped
1 medium yellow onion, chopped
8 cups of assorted bread, cubed and dried out*
Fresh thyme, dried sage, and dried rosemary
1 cup chicken stock
For serving: tons of gravy!
- Preheat an electric skillet to 375 degrees Fahrenheit and oven to 375. Melt butter in an electric skillet. Add mushrooms, celery, and onion. Let cook, stirring occasionally, until mushrooms are golden and onions are softened, about fifteen minutes.
- Add cubed bread, stirring well to mix. Let cook for about five minutes to toast the bread. Add fresh thyme leaves and sprinkle with a bit of dried sage and rosemary.
- Add half the chicken stock, stirring well until it’s absorbed by the bread. Don’t rush this! Add the remaining chicken stock, stirring really well until the bread absorbs all of the stock.
- Transfer mixture to a greased 2-quart pan and bake for 25-30 minutes, until golden brown on top. Serve with ample amounts of gravy.
Pro tip: cube the bread early and leave it out for a few hours to dry out so it’ll really absorb the liquid.
*We like half a loaf of Sourdough, a quarter loaf of crunchy wheat, and a quarter loaf of Caraway Rye or Italian bread
Watch me make it: