Shiitake and Sourdough Stuffing

I wanted to have stuffing for Thanksgiving Dinner this year but really didn't want to venture out into the chaos of grocery stores in the days immediately preceding the holiday.

I checked out what all we had in the house and decided I could make a go of it without trekking to the store.

Here's how it went down.

Reese's Shiitake & Sourdough Stuffing:

In a large saucepan over medium heat, melt 4 tbs butter or margarine (I used Smart Balance)
add 1 large yellow onion, diced
and a pinch of kosher salt

As onions start to soften, add
2oz dried Shiitake mushrooms, rehydrated according to package directions (makes about 3-4 cups rehydrated) - reserve liquid when draining
pinch of kosher salt
a few grinds of black pepper
2 tbs organic dried sage
1 tbs organic dried thyme

Dissolve 1 tbs McKay's Chicken Seasoning into 1 3/4 cups mushroom liquid, add to pan cook another 5 minutes.

1 loaf sourdough bread, cut into slices lay in single layer on cookie sheet bake 10-15 350F
slice into 1/2" to 1" pieces, place in large mixing bowl. Pour mushroom/onion mixture over bread, toss to combine evenly and pour/spoon into large baking dish.


Bake covered at 350F for 45 minutes, then uncover & cook for 20 minutes more or until browned.