Recipes

Wild Mushroom & Poblano Sourdough Stuffing

Earthy, spicy, comforting homemade sourdough stuffing recipe with parmesan and poblanos

Stuffing isn’t just for Thanksgiving!

Now that my sourdough starter is active and happily bubbling away, I’ve been making fresh sourdough boules almost weekly. It’s so satisfying to go through this ancient ritual, to mix flour, water, and salt, and to create bread. Even as I write this post, my autolyse is resting in the kitchen, awaiting my attention. I love the process, the feeling of the dough between my hands, the rhythm of kneading and shaping the rounds. I’m so grateful that I took a leap of faith and started my sourdough journey last year, it’s been so rewarding.

Wild Mushroom + Poblano Sourdough Stuffing Recipe | Nourishing Wild

I have to admit, we still crowd around the oven for every loaf. It’s as if magic is taking place on the other side of the oven door, and we can’t wait to get a taste. We’ll let it cool down, but not enough, and slice it open. Steam erupts from the cut, and we slather the end piece with butter and sprinkle it with a bit of Maldon.

It’s moments like this when I realize I’m living the life I’ve dreamed of. Standing barefoot in my tiny kitchen, surrounded by all of the knick knacks and cookbooks that I’ve collected over the years, wearing my favorite comfortable pants, my cat swishing her tail against my legs, and eating a steaming slice of sourdough as the sun comes up through the window. The most perfect morning.

Sage + Wild Mushroom + Poblano Stuffing Recipe | Nourishing Wild

Despite our love affair with fresh bread, sometimes we end up with a little extra. I’m always in disbelief when I see the bread bag on the counter a few days later, and I wonder how it is that we didn’t devour every crumb. While it rarely gets to the point where it’s too stale to eat, it has happened once or twice, and I’ve discovered the joys of homemade stuffing – my very favorite solution.

You see, Thanksgiving isn’t the only time of year when stuffing has a place on the table. Truth: stuffing is one of my favorite side dishes. It’s the perfect thing to soak up the juices from a batch of chili or stew, and the ingredients don’t have to be limited to carrots and onions. I love the addition of parmesan because it gets nice and toasty on the top, and fills the casserole with an incredible depth of flavor. In this recipe, roasted poblano chilies kick up the spice while earthy mushrooms mellow out the flavors. I’m confident that you’ll rediscover stuffing and that it will become a regular rotation once you taste this divine version.

Homemade Sourdough Stuffing with Wild Mushrooms, Parmesan, and Spicy Poblano | Nourishing Wild

Wild Mushroom & Poblano Sourdough Stuffing

Print Recipe
Serves: 4-6 Cooking Time: 1 hour

Ingredients

  • 4 cups sourdough, cut into cubes
  • 1 egg
  • 2.5 cups vegetable broth
  • 1/2 - 1 poblano chile, depending on how spicy you want it to be
  • 1 tbsp butter
  • 5 ounces wild mushroom caps
  • 1 shallot
  • 3 garlic cloves
  • 1/3 cup grated parmesan + 1/4 cup grated parmesan, separated
  • 2 tbsp chopped fresh sage, or 1 tbsp dried sage
  • 1/3 tsp sea salt + fresh pepper
  • Optional: 4 ounces of prosciutto, chopped

Instructions

1

Preheat oven to broil

2

Place poblano chile on foil on a baking sheet and broil for 5 minutes per side, until charred and softened. Remove from the oven and immediately place in a plastic grocery bag. This will steam the chile and allow the skin to separate from the flesh.

3

Meanwhile, reduce oven heat to 400 degrees F. Wrap the garlic cloves in foil and place in the oven to roast. Place sourdough cubes on a baking sheet and place in oven to toast for about 5-10 minutes, depending on how fresh your bread is. Remove and place toasted bread in a large mixing bowl.

4

Slice mushroom caps and mince the shallot. Heat a skillet over medium heat and add butter. Add the mushrooms and shallot and cook over medium heat until they've both softened, about 5 minutes. Pour the mixture into the mixing bowl.

5

Remove the skin and seeds from the poblano chile, chop, and add to the mixing bowl. Chop the roasted garlic and add to the bowl along with 1/3 cup grated parmesan, sage, and salt and pepper.

6

Mix egg and vegetable broth in a small bowl and then pour over the bread. Stir to combine and allow the bread to soak up the broth for a moment. If it looks too dry, you can add a few tablespoons of water or extra broth.

7

Grease a baking pan and pour the mixture in. Top with the chopped prosciutto and extra parmesan. Bake on 400 degrees for 30 minutes, until the internal temperature reaches 165 degrees F and the top is golden brown.

Notes

My favorite sourdough recipe is The Perfect Loaf's 50/50 Sourdough.

More Plant-Based Recipes:

Wild Kale Salad with Black Rice + Balsamic + Basil

Smokey Fire-Roasted Eggplant with Lemon & Tahini

Campfire Arroz con Pollo/Paella 

If you’d like to learn how to make our own sourdough, The Perfect Loaf is an incredible resource for making and keeping a starter, and for easy bread recipes. Don’t be fooled, sourdough is a time commitment, but it’s 100% worth it. I dare you to take the leap and meet me in fresh bread heaven.

How to make homemade stuffing: Wild Mushroom & Poblano Stuffing with Parmesan Cheese | Nourishing Wild

 

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