1loaf sourdough breadcut into 1-inch dice (about 8 cups)
2tablespoonsolive oil
1red onionchopped
2tablespoonsgarlicchopped
8ozcremini mushroomsminced
2Granny Smith applesdiced
1cupgolden raisins(optional)
1tablespoonsage leavesfresh, chopped
1tablespoonthyme leavesfresh
3cupsvegetable broth or 2 bouillon cubes dissolved in 3 cups water
1cupwalnutscrushed (optional)
Salt and ground pepperto taste
Garnish:
Sage leaves and thyme sprigs
Instructions
Preheat the oven to 350 °F.
Make the breadcrumbs: bake the bread pieces on a baking tray for 10-15 minutes.
Meanwhile, in a skillet, sauté onion and garlic in 1 tablespoon olive oil over medium heat for 5 minutes until onion becomes translucent. Put aside. Sauté the mushrooms in the remaining oil for 5 minutes until the water evaporates. Put aside.
In a 9 x 13-inch baking dish, place bread and remaining ingredients except for walnuts. Mix well. Incorporate the broth and stir well. Let everything soak up the liquid. Cover the dish with aluminum foil and bake for 30 minutes.
Remove the aluminum foil and sprinkle with walnuts. Increase the heat to 400 °F and bake for 15-20 minutes or until golden brown.
Remove from oven and let cool. Garnish with sage leaves and thyme and serve immediately.
The stuffing is better when served the same day, but it will keep for up to 3-4 days, placed in an airtight container in the refrigerator.