Servings: 12
Equipment
- 7-quart enameled cast iron Dutch oven
- 2 rimmed baking sheets
Ingredients
For the bread
- 1½ pounds sourdough bread cut into ¾-inch cubes, about 14 cups.
For the mushrooms and aromatics
- ½ cup extra-virgin olive oil divided: 2 tablespoons for the mushrooms, 3 for the aromatics, 3 for the top.
- 1½ pounds cremini mushrooms sliced
- 1-1½ teaspoons kosher salt divided
- 1 tablespoon soy sauce
- 2 medium yellow onions diced
- 4 celery ribs diced
- 4 garlic cloves minced
- 3 tablespoons fresh sage chopped
- 1 tablespoon fresh thyme leaves
- 2 teaspoons fresh rosemary chopped
- ½ cup dry white wine
For soaking
- 3-3½ cups low-sodium vegetable stock warmed
- 2 tablespoons white miso
- ½ cup fresh flat-leaf parsley chopped
- 1 teaspoon freshly ground black pepper
Instructions
Dry the bread
- Heat the oven to 325°F. Spread the bread cubes over 2 rimmed baking sheets and bake for 25-30 minutes, stirring halfway, until dry and crisp at the edges but not browned. Start the mushrooms while the bread is in the oven.
- When the cubes are dry, take the baking sheets out and leave the bread on them to cool. Raise the oven to 375°F.
Cook the mushrooms and aromatics
- Heat 1 tablespoon of oil in the Dutch oven over medium-high heat. Add half the mushrooms in an even layer and cook without stirring for 5 minutes. Add ¼ teaspoon of salt, stir, and cook for 4-5 minutes more until deeply browned and dry. Transfer to a plate.
- Repeat with 1 more tablespoon of oil, the remaining mushrooms, and ¼ teaspoon of salt. When the second batch is browned, return the first batch to the pot, add the soy sauce, and stir for 30 seconds. Transfer all the mushrooms to the plate.
- Reduce the heat to medium. Add 3 tablespoons of oil, the onions, celery, and ½ teaspoon of salt. Cook for 8-10 minutes, stirring occasionally, until soft and translucent.
- Add the garlic, sage, thyme, and rosemary and cook for 1 minute until fragrant.
- Pour in the wine and scrape up the browned bits from the bottom of the pot. Simmer for 2 minutes until almost all the liquid has evaporated. Take the pot off the heat.
Mix and soak
- Whisk the miso into the warm stock until smooth.
- Add the dried bread, mushrooms, parsley, and pepper to the pot and toss well. Pour 3 cups of the miso stock over the bread, tossing as you pour. Let it sit for 10 minutes.
- Taste a soaked bread cube. If it tastes flat, add up to ½ teaspoon more salt and toss. If you still see dry pockets, add up to ½ cup more stock. (For make-ahead, stop here, cover, and refrigerate.)
Bake
- Gently level the stuffing in the pot without packing it down. Drizzle the remaining 3 tablespoons of oil over the top.
- Cover with the lid and bake for 30 minutes. Uncover and bake for 25-30 minutes more until the top and edges are golden and crisp. Let it stand for 10 minutes before serving.
Notes
- Make ahead: Dry the bread cubes up to 3 days ahead and store them in an airtight container at room temperature. Or assemble in the Dutch oven, cover, and refrigerate up to 1 day. Let it sit at room temperature for 30 minutes, drizzle ¼ cup extra stock over the top, then bake covered for 40 minutes and uncovered for 30 minutes.
- Pot type: Use enameled cast iron. Bare cast iron should not hold moist food in the fridge overnight, since it can rust and give the stuffing a metallic taste.
- No Dutch oven: Bake in an oiled 9x13-inch dish covered with foil for 25 minutes, then uncovered for 20-25 minutes.
- Keeping warm: The pot holds heat for about 30 minutes out of the oven. Keep the lid on until serving.
- Freezing: Freeze the baked stuffing for up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F for 25-30 minutes.
- No wine: Use ½ cup stock plus 2 teaspoons apple cider vinegar.
- Keeping it vegan: Check the bread label, since some sourdough contains milk or honey. Some wines are clarified with animal products, so look for one labeled vegan. Use soy sauce, not Worcestershire, which usually contains anchovies.
- Butter option: Swap butter for olive oil, tablespoon for tablespoon. It is no longer vegan but still vegetarian.
Nutrition
Calories: 278kcal | Carbohydrates: 37g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1103mg | Potassium: 397mg | Fiber: 2g | Sugar: 5g | Vitamin A: 395IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 3mg
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