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!

Yes. Use vegetable stock and swap butter for olive oil to make it completely plant-based.

Absolutely. Assemble the day before, refrigerate, then bake before guests arrive.

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A rustic, flavorful stuffing made with sourdough bread, wild mushrooms, and garlic olive oil. A modern twist on a timeless Thanksgiving classic.

Scale

STUFFING

1 pound sourdough bread, cut into 1-inch cubes (about 10 cups), slightly stale or toasted
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil (this is my go-to garlic oil)
1 large yellow onion, diced
3 celery stalks, diced
3 cloves garlic, minced
12 ounces mixed wild mushrooms, roughly chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, finely chopped
2 tablespoons fresh parsley, chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon black pepper
1 cup chicken broth, warmed
1/2 cup dry white wine (recommended : Sauvignon Blanc or Pinot Grigio)
2 eggs, lightly beaten

FOR FINISHING

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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.

Find it online: https://fittoentertain.com/wild-mushroom-herb-sourdough-stuffing/