1whole grain loafcut into ¾-inch to 1-inch cubes (can also be whole wheat bread)
2tablespoonorganic, grass-fed unsalted butter (can also replace with olive oil)
10cremini mushroomsquartered
3celery stalkshalved lengthwise and sliced
1medium yellow onionchopped
8sprigsfresh thymeapprox. 1 tbsp., leaves only
2fresh sage leaveschopped
4cupslow sodium chicken broth
1teaspoonsea saltplus more to taste
½teaspoonfreshly ground black pepperplus more to taste
Instructions
Preheat oven to 350 degrees.
Spread the bread cubes evenly over two baking sheets lined with parchment paper or aluminum foil. Bake the cubes in oven until completely dried and beginning to harden and turn golden, about 15-20 minutes.
Transfer dried bread to a large mixing bowl and set aside.
Melt butter in a large skillet over medium-high heat. Add the chopped mushrooms, 1 tsp. salt and ½ tsp. pepper and saute until mushrooms are golden brown, stirring occasionally, about 10 minutes.
Once golden, add celery, onion and thyme. Cook, stirring occasionally, until the celery and onion have softened, about 8-10 minutes.
Add sage once vegetables are softened. Add chicken broth and stir mixture to combine. Season with salt and pepper to taste.
Carefully pour the chicken broth mixture over the bread cubes in the large mixing bowl and toss to combine. Reserve about ½ cup of the chicken broth mixture to assess moistness of the bread cubes before incorporating all the broth. You don't want the bread to be soupy, just moist.
Carefully pour the bread mixture into a 9x13 or similar baking dish. Take care not to smash the stuffing into the dish, just lay it gently so a not to mush the bread too much.
Bake until heated through and the top begins to turn golden brown, about 30-40 minutes. Allow to sit for 5-10 minutes before serving.