I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
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This Wild Mushroom & Herb Sourdough Stuffing is a modern take on the classic Thanksgiving side. It is the perfect mix of rustic and elegant. It’s hearty, golden, and infused with garlic and herbs for that cozy, savory depth that brings every bite to life.
If you’re anything like me, there’s something simply timeless about homemade stuffing, and this version brings it right into the present day. Made with sourdough bread, wild mushrooms, and fresh herbs, this stuffing balances earthy flavor with texture and richness.
I love this recipe for many reasons, and it truly is the perfect addition to your holiday menu. The garlic-infused olive oil is optional, but certainly adds warmth and depth, while the mix of mushrooms creates a beautiful dimension that’s almost unexpected. It’s the kind of recipe that makes your kitchen smell incredible and your table feel welcoming.
INGREDIENTS
STUFFING
1 pound sourdough bread, cut into 1-inch cubes (about 10 cups), slightly stale or toasted
1/2 cup dry white wine (recommended : Sauvignon Blanc or Pinot Grigio)
2 eggs, lightly beaten
FOR FINISHING
1 tablespoon Garlic infused extra virgin olive oil (this is my go-to)
1 tablespoon fresh herbs, chopped
flaky sea salt
EQUIPMENT
Large Skillet
Mixing Bowl
Baking Dish or Casserole Pan
Wooden Spoon or Spatula
STEP-BY-STEP INSTRUCTIONS
Prep the Bread : Preheat the oven to 350°F. Spread sourdough cubes on a baking sheet and toast for 10 – 12 minutes, until dry and lightly golden. Set aside to cool and increase oven temperature to 375°F.
Sauté the Aromatics : In a large skillet, melt butter with olive oil over medium heat. Add onion and celery, cooking for 6 – 8 minutes until softened and translucent. Add garlic and cook 1 minute more.
Cook the Mushrooms : Add mushrooms to the skillet with a pinch of salt. Sauté until golden and all liquid evaporates, about 8 – 10 minutes. Stir in thyme, rosemary, parsley, and pepper.
Deglaze : Pour in white wine, scraping any browned bits from the pan. Let it simmer for 2 – 3 minutes until mostly reduced.
Assemble the Stuffing : In a large bowl, combine toasted bread cubes and mushroom mixture. Pour over warm stock and eggs, tossing gently to coat. The bread should be moist but not soggy. Add more stock if needed.
Bake : Transfer to a greased baking dish. Drizzle with Garlic oil and cover with foil or a lid. Bake at 375°F for 25 minutes, then uncover and bake another 15 – 20 minutes until golden brown and crisp on top.
Finish : Drizzle with additional Garlic oil, sprinkle with herbs and flaky sea salt before serving.
MAKE-AHEAD & STORAGE TIPS
This stuffing can be fully assembled the day before and refrigerated. Bake just before serving, adding an extra 5 – 10 minutes if it’s cold from the fridge.
Reheats beautifully in the oven at 325°F for 15 – 20 minutes.
Store leftovers in an airtight container for up to 3 days, or freeze for up to 1 month.
FREQUENTLY ASKED QUESTIONS
Can I make this without wine?
Yes. Simply replace it with additional stock.
What’s the best bread to use?
A rustic sourdough is ideal for its texture and tang. If unavailable, any crusty artisan loaf will work!
Can I make this vegetarian or vegan?
Yes. Use vegetable stock and swap butter for olive oil to make it completely plant-based.
Can I prepare this ahead for Thanksgiving?
Absolutely. Assemble the day before, refrigerate, then bake before guests arrive.
HOSTING TIPS
Stuffing doesn’t have to be an afterthought – serve it in a beautiful baking dish or shallow skillet for a rustic presentation right on the table. Just before serving, drizzle a touch of Garlic oil and sprinkle with flaky sea salt for a glossy, just-baked finish.
1/2 cup dry white wine (recommended : Sauvignon Blanc or Pinot Grigio)
2 eggs, lightly beaten
FOR FINISHING
1 tablespoon Garlic infused extra virgin olive oil (this is my go-to)
1 tablespoon fresh herbs, chopped
flaky sea salt
Instructions
Prep the Bread : Preheat the oven to 350°F. Spread sourdough cubes on a baking sheet and toast for 10 – 12 minutes, until dry and lightly golden. Set aside to cool and increase oven temperature to 375°F.
Sauté the Aromatics : In a large skillet, melt butter with olive oil over medium heat. Add onion and celery, cooking for 6 – 8 minutes until softened and translucent. Add garlic and cook 1 minute more.
Cook the Mushrooms : Add mushrooms to the skillet with a pinch of salt. Sauté until golden and all liquid evaporates, about 8 – 10 minutes. Stir in thyme, rosemary, parsley, and pepper.
Deglaze : Pour in white wine, scraping any browned bits from the pan. Let it simmer for 2 – 3 minutes until mostly reduced.
Assemble the Stuffing : In a large bowl, combine toasted bread cubes and mushroom mixture. Pour over warm stock and eggs, tossing gently to coat. The bread should be moist but not soggy. Add more stock if needed.
Bake : Transfer to a greased baking dish. Drizzle with Garlic oil and cover with foil or a lid. Bake at 375°F for 25 minutes, then uncover and bake another 15 – 20 minutes until golden brown and crisp on top.
Finish : Drizzle with additional Garlic oil, sprinkle with herbs and flaky sea salt before serving.
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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