Rachel’s Sourdough Stuffing
6-8 cups sourdough bread, cubed
1/4 cup olive oil
1 medium onion, chopped
1 cup carrot, chopped
1cup celery, chopped
2 tablespoons olive oil
2 portobello mushrooms, chopped finely
1 tablespoon balsamic vinegar
1 tablespoon fresh thyme, finely chopped
1 tablespoon sage, finely chopped
½ teaspoon pepper
1 teaspoon salt
½ cup dried cherries
2 tablespoons brandy
3 oz bag roasted / peeled Chestnuts, chopped
1 granny smith apple, peeled and cut into small pieces
1 cup stock, (vegetable or chicken)
2 eggs beaten
One to two days ahead, cut sourdough loaf into cubes, place on a cookie sheet and let dry. (The more dry the bread, the better the stuffing consistency will be.)
In a small bowl combine cherries and brandy, set aside.
In a pan, sauté the onion in olive oil a few minutes and add the carrots and celery for 5 minutes, pour into a bowl and set aside.
In the same pan, add 2 tablespoons olive oil and mushrooms, sauté for a few minutes until they start to caramelize, add the balsamic, sauté a few more minutes, add salt and pepper, thyme and sage.
In a large bowl combine the mushrooms, vegetables, cherries with liquid, chestnuts, apple and bread, toss, add the stock and eggs, combine well.
Pour into a greased oven dish, preferably one that serves from oven to table.
Bake at 350 for 45 minutes or until the top is toasty and golden.