Sourdough-fyllning med karamelliserade lökar och svamp

👩‍🍳 Gör så här

1. 1
   Toast the Bread: Preheat the oven to 350°F. Divide bread on two large sheet pans, bake the bread for 15 minutes, tossing halfway until lightly toasted.  Set aside to cool.
2. 2
   Caramelize the Onions: While the bread cooks, heat 2 tablespoons olive oil in a large skillet over medium heat and add onions and 1 teaspoon of salt.  Cook for about 8 minutes, until the onions are translucent and tender.  Continue to cook the onions over medium-low to low heat, stirring occasionally, for 15 minutes, until they are golden brown and caramelized.  Remove the onions from the skillet and set aside.
3. 3
   Cook the Mushrooms and Celery: In the same skillet, add the remaining 1 tablespoon olive oil. Add sliced mushrooms and chopped celery. Cook over medium heat for 8 minutes until mushrooms release their moisture and begin to brown. Stir in thyme (or rosemary) and sage, cooking for an additional 1-2 minutes.
4. 4
   Combine Ingredients: In a large mixing bowl, combine toasted bread cubes, caramelized onions, mushroom-celery mixture, and chopped parsley.  Season with the remaining ¼ teaspoon of salt and black pepper.  Add the broth, a little at a time, stirring gently after each addition. Add just enough broth so stuffing is moistened, but not soggy.
5. 5
   Add the beaten egg and mix until evenly distributed.
6. 6
   Bake: Lightly spray a 9x13-inch baking dish with oil. Transfer the stuffing to the prepared dish. Cover with foil and bake at 350°F for 25 minutes. Uncover and bake for an additional 15 minutes, until the top is golden and slightly crisp.
7. 7
   Allow the stuffing to rest for 15 minutes before serving.