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Bake this chantrelle sage sourdough stuffing for your Thanksgiving feast! It’s even better stuffed into acorn squash for a whole meal all in one! Make it a vegetarian friendly dish, by using veggie stock for the stuffing, too. 

Dish Count :: 1 Skillet, 1 Baking Dish

Chantrelle Sage Sourdough Stuffing - homemadehome.com

I’m no stranger to Costco – it’s my favorite store, even beating Target. I know, right?! I bought my wedding dress there even. So what does this tell us? It might just tell you a) I’m totally bonkers 2) absolutely dedicated to my favorite store iii) I love myself a great bargain.

And even post-wedding, I still stumble on some great finds – like socially acceptable stretchy pants that will be perfect for your holiday feasting! And they’re at Costco! Did I mention that the brand typically retails for $150 a pair and I got mine for $25?! Yeah, guess who’s going back for pair numero dos? This girl! 

Ingredients for Sourdough Stuffing

A fantastic twist on a traditional Thanksgiving stuffing recipe! You won’t be disappointed!

  • 2 Sourdough Boules, diced – Or switch it out for 1 sourdough and 1 Italian loaf
  • 3 Tbsp Olive Oil
  • Salt/Pepper
  • 1 tsp Garlic Powder
  • 2 large Carrots, diced finely
  • 3 stalks Celery, diced finely
  • 1 Zucchini, diced finely
  • 2 Shallots, thinly sliced
  • 1/2 pound Chanterelle Mushrooms, trimmed and diced
  • 4 Tbsp Butter
  • 2 Garlic Cloves, minced
  • 1 tsp Thyme
  • 2 tsp Sage, thinly sliced
  • Salt and Pepper
  • Chicken or Vegetable Stock
Chantrelle Sage Sourdough Stuffing - homemadehome.com

Ben was asleep Saturday and after all my cooking and baking was done it dawned on me, “How busy could Costco be on a Saturday night?”… Um, busy enough that I had to park in one of the last spots in the joint when I arrived. Apparently there isn’t much to do is Suburbia on a Saturday night, and Costco is the place to be. I’m 29, my life is clearly a wreck when a trip to Costco is big doin’s for me.

I meandered to the jeans and clothes to avoid getting a flat tire from a rogue shopper using their cart as a battering ram for the frozen chicken boobs, and found stretchy jeans – nay – zipperless, pull on denim yoga pants!! And the heavens parted and angels sang. I grabbed a pair and figured that the $25 was worth the gamble. Hot damn did it pay off!

So if you can – truck it over to Costco friends and see if they are carrying these magical socially acceptable stretch holiday pants. Take a stand – ain’t no one go time for judgmental jean marks on your Turkey Day tummy this holiday season! Boo yah!

Chantrelle Sage Sourdough Stuffing - homemadehome.com

Inspired Homemade Recipes To Try

Chanterelle and Egg Tart

Cheesy Prosciutto Sage Potatoes Au Gratin

Pumpkin Sage and Sausage Baked Gnocchi

Roasted Garlic Sage and White Wine Gravy

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Chantrelle Sage Sourdough Stuffing - homemadehome.com

Chanterelle Sage Sourdough Stuffing

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  • Author: Megan Keno
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American
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Description

Bake this chanterelle sage sourdough stuffing for your Thanksgiving feast! It can be a vegetarian friendly dish by using veggie stock for the stuffing, or served as a complete meal stuffed into an acorn squash.

Ingredients

Units Scale
  • 2 Sourdough Boules, diced
  • 3 Tbsp Olive Oil
  • Salt/Pepper
  • 1 tsp Garlic Powder
  • 2 large Carrots, diced finely
  • 3 stalks Celery, diced finely
  • 1 Zucchini, diced finely
  • 2 Shallots, thinly sliced
  • 1/2 pound Chantrelle Mushrooms, trimmed and diced
  • 4 Tbsp Butter
  • 2 Garlic Cloves, minced
  • 1 tsp Thyme
  • 2 tsp Sage, thinly sliced
  • Salt and Pepper
  • Chicken or Vegetable Stock

Instructions

  1. Preheat oven to 300 degrees.
  2. Toss sourdough cubes in olive oil, salt, pepper and garlic powder. Lay out in a single layer on a baking sheet – use two sheets if necessary.
  3. Place in the oven and toast the cubes until they are dry, stirring half way through. Also rotate and switch the baking sheets on the rack half way through cooking. Approximately 20 minutes.
  4. Remove from oven and allow to  cool.
  5. Increase the heat in the oven to 350.
  6. While the sourdough is toasting, in a large skillet, melt butter and sauté all vegetables until softened.
  7. Add in the garlic, herbs and season with salt and pepper to taste.
  8. Once the vegetables are all softened, pour the sourdough bread cubes into a large mixing bowl, and top with the sautéed vegetable mixture.
  9. Pour on the chicken stock over the sourdough and vegetables – starting with 1 1/2 cups. Toss the stuffing to ensure the sourdough is soaked. Add more stock until the stuffing is moist and the all the bread is no longer crunchy.
  10. Pour the stuffing into a baking dish that has been sprayed with non-stick spray.
  11. Cover and bake for approximately 30 minutes until hot. Serve warm.