Mushroom, Rosemary and Walnut Sourdough Stuffing
A festive vegetarian side dish that is rich and earthy.
Kelly GibneyChef
- prepare
- cook
- 6-8 servings
- Easy
Caption:This baked stuffing is the perfect festive side dish, whatever you're eating it with.Photo credit:Kelly Gibney
Different from a traditional stuffing that is cooked inside chicken or turkey, this one is baked in a dish and is perfect for a festive spreads or cosy roasts.
As an extra bit of decadence, I like to dot the top of the stuffing with butter after I remove the foil in the second half of the baking time. It’s not necessary but does give a lovely bit of richness to the top pieces.
This stuffing can be made up to 24 hours in advance so that on the day, you can just pop it straight in the oven.
Ingredients
- ½ loaf sourdough bread (about 270g)
- 1 medium carrot, diced
- 1 medium onion, diced
- 2 stems celery, diced
- 5 cloves garlic, diced
- 1 Tbsp fresh rosemary leaves
- 300g mushrooms, diced (white button, Swiss brown or portobello)
- ½ cup walnuts, roughly chopped
- 2 tsp honey
- 3 Tbsp butter
- 1 ½ cups vegetable stock
- 1 free range egg
- Olive oil, for sauteing
- Salt and cracked black pepper
Instructions
- Preheat the oven to 180C.
- Chop or tear the bread into small chunks (about 3cm). Place the sourdough on an oven-proof tray and toast for 5 minutes. Leave to cool.
- Heat a generous glug of olive oil in a sauté pan over a medium heat. Add the onion, carrot, celery and garlic. Cook until the onion is tender and translucent.
- Add the mushrooms and rosemary, along with a generous seasoning of salt and pepper. Cook until the mushrooms are reduced in volume by half and are glossy. Taste and season further as needed.
- Add the walnuts and honey. Cook for a further minute, before adding the butter and half of the stock. Bring to a simmer, add the bread and toss well so the bread is evenly coated. Remove from the heat.
- Let the stuffing cool for 20 minutes before spooning into a well-greased ovenproof dish. At this stage you could pop the stuffing in the fridge until you are ready to bake it (up to 24 hours beforehand).
- Whisk together the remaining stock with the egg. Pour over the stuffing evenly. Cover with foil. Bake for 1 hour, removing foil after 20 minutes so that the top can brown. Serve hot.
