Recipes Side Dishes Stuffing Vegetarian Wild Mushroom Sourdough Dressing Be the first to rate & review! Tangy, crusty sourdough creates a dressing with contrast: chewy center pieces that have soaked up the stock and crispy, toasted edges. To ensure a balanced stuffing, keep stirring the mixture until stock and eggs have absorbed into the bread completely and none is pooled at the bottom of the mixing bowl. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Updated on November 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 1 hrs 15 mins Total Time: 2 hrs 10 mins Yield: 10 Ingredients 1 1/2 pounds rustic sourdough bread, torn into 1-inch pieces 1/2 cup plus 2 tablespoons unsalted butter (5 ounces), divided, plus more for greasing dish 2 cups chopped celery 2 cups chopped yellow onion 1 tablespoons finely chopped fresh thyme 1 tablespoon finely chopped fresh rosemary 2 pounds mixed fresh wild mushrooms (such as chanterelle, oyster, trumpet, and hen-of-the-woods), cut into 1/4-inch-thick slices, tough stems removed and discarded 1 tablespoon dry sherry 1/4 cup packed fresh flat-leaf parsley leaves, chopped 1 to 2 teaspoons kosher salt 1 teaspoon ground black pepper 3 cups homemade or store-bought vegetable stock (such as Brodo Seaweed Mushroom Broth) 2 large eggs Directions Spread bread pieces in a single layer on 3 rimmed baking sheets, and let stand, uncovered, at room temperature 8 hours or overnight to dry out. Preheat oven to 375°F. Heat 2 tablespoons butter in a deep 13- to 14-inch skillet over medium until sizzling. Add celery and onion; cook, stirring often, until just softened, 10 to 13 minutes. Add thyme and rosemary; cook, stirring constantly, until fragrant, about 1 minute. Transfer celery mixture to a large bowl. Wipe skillet clean, and add 1/4 cup butter. Heat over medium until sizzling. Stir in mushrooms. Increase heat to high; cook, undisturbed, until bottoms of mushrooms are browned, about 3 minutes. Stir mushrooms, and cook, stirring occasionally, until mushrooms are browned all over, about 20 minutes. Remove skillet from heat, and let stand 30 seconds. Add sherry to skillet, stirring and scraping up any browned bits from bottom of skillet. Return skillet to heat over medium; add parsley, salt, pepper, and remaining 1/4 cup butter; stir until butter is melted. Add mushroom mixture to celery mixture; add dried bread, and toss to combine. Whisk together stock and eggs until thoroughly blended. Stirring constantly, slowly pour stock mixture into bread mixture. Continue stirring until most of stock is absorbed. Grease a 13- x 9-inch baking dish with butter; spoon bread mixture into baking dish, and cover tightly with aluminum foil. Bake in preheated oven until warmed through, about 30 minutes. Uncover and cook until lightly browned, 15 to 20 minutes. Let stand 10 minutes before serving. Make Ahead Dressing may be prepared through Step 4 up to 1 day ahead; cover and chill until ready to bake. Rate it Print