VIDEO: Sourdough Bread Stuffing

Thanksgiving stuffing is a classic recipe and perfect for the holidays. Today we’re making it from scratch using healthy ingredients like sourdough bread with wild mushrooms and cranberries!

It's finally here! So excited to share with you my favorite Thanksgiving Stuffing recipe! We’re taking it up a notch by adding in healthy ingredients and layers of flavor from sourdough bread, wild mushrooms, a medley of herbs, and a pop of sweetness from pomegranate seeds and cranberries. It’s easy to make and this recipe amplifies the delicious flavors of a holiday classic. I hope this joins your Thanksgiving table this holiday season!

Watch my video to see just how easy it is!


xx M

Serves 3-4

Prep Time: 15 | Cook Time: 30

1/2 loaf country-style sourdough bread with crust, cut into 1” cubes

4-6 tablespoons ghee

1/2 red onion, thinly sliced

2 large garlic clove, roughly chopped

4 cups Guan’s Stuffing Blend

1 celery, sliced into thin pieces

1 bunch green onions, thinly sliced

2 tablespoon fresh sage, chopped

1 tablespoon fresh rosemary, chopped

2 tablespoon fresh thyme, chopped

1 & 1/2 cup veggie stock, low-sodium

Handful of dried cranberries or pomegranates seeds

Generous helping of sea salt

Start by preheating the oven to 375F degree, preparing for our bread cubes. Spread the bread cubes on a linked baking sheet and pop in the oven and cook until the bread has dried out, about 10-15 minutes. In the meantime, warm the ghee in a large saucepan over medium heat. Toss in the red onion and garlic and mushrooms, and cook until the mushrooms have softened and turn golden brown, about 5 minutes. Now add in the celery, green onion, herbs and generous sprinkling of sea salt, and cook for about 3 minutes, or until the celery softened just a touch. Now toss the toasted bread cubes into the sautéed mixture - mix well and set aside.

Now generously grease a medium size baking dish with any oil (I like using extra ghee). Transfer the mushroom-bread mixture to this baking dish and evenly spread across the dish. Pour the veggie stock over the entire mixture, coating everything evenly. Make sure there is enough veggie stock to fill at least 1/4” of the baking dish with stock - this will help to moisten the entire stuffing as it bakes in the oven. Add more broth, about 1/4 cup, to stuffing if it looks dry. Now cover with foil and bake for 15 minutes. Lastly remove the foil, sprinkle the cranberries on top of the stuffing and bake until everything is golden brown, about 15 minutes. Serve with your holiday meal and enjoy!

This video was in collaboration with Guan’s Mushroom. For more info on the amazing health benefits of Guan’s mushrooms and more recipes, visit ↠ or IG:

If you go ahead and recreate this recipe, please share it with me by using the #mariereginato as I’d love to see.

Love, xx Marie