Sourdough Bread Stuffing

Ingredients

1 lb loaf sourdugh bread

8 tablespoons butter

10 ounces cremini mushrooms (Sliced)

Salt & Pepper

2-4 stalks celery (Halved lenghtwise & sliced)

1 medium onion (Chopped)

10 sprigs fresh thyme (Leaves stripped from stem)

12 fresh sage leaves (Chopped)

3 1/2 cups chicken broth (Or No-Chicken broth or vegetable broth to make it vegetarian)

Instructions

Preheat oven to 350 degrees. Grease a 2 quart baking dish and set aside. Cut or tear bread into 1 inch cubes and spread it evenly oon 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown - about 20 minutes. Transfer to a large mixing bowl.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of sal and saute, stirring occassionally, until golden brown, about 6-8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons of butter. Add broth to skillet and stir to combine. Season with salt and pepper to taste.

Pour broth mixture over the bread cubes in large bowl and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.