Sourdough Stuffing @breadandbasil

1 ¼ lbs sourdough bread, cut into 1-inch cubes, stale or dried, about 6 cups cubed (see note)

4 tbsp unsalted butter

3 tbsp Colavita Premium Italian Olive Oil, divided

1 ½ cups minced yellow onion

1 cup minced fennel

¾ cup minced mushrooms (such as shitake)

1 cup minced celery

½ cup minced carrot

1 tbsp minced sage

1 tbsp minced thyme

2 ¼ cups chicken or vegetable broth (cold or room temperature)

2 tbsp Colavita Red Wine Vinegar

2 large eggs

Colavita Sea Salt and Black Pepper, to taste

Note: If you can let the bread stale 2-3 days ahead of time, this will cut down on the prep time. Otherwise, spread the bread in a single layer and bake in a 200°F oven for 1 hour to dry out before preparing the stuffing.

To speed up prep, you can mince the vegetables in a food processor. Mince each separately, as you will cook them in stages.

Heat a large saute pan over medium-high heat. Melt the butter and 2 tablespoons of olive oil together, then add the onion and a pinch of salt. Cook for 5-7 minutes, until the onions are translucent.

Add the fennel and mushrooms, another pinch of salt, then cook for 2-3 more minutes. Add the carrots and celery, and continue to cook, stirring occasionally, until the vegetables are softened and reduced in volume, about 10 minutes. Remove from the heat and set aside to cool briefly.

Preheat the oven to 375°F. Prepare a 9x13 baking dish by brushing with butter or olive oil. Set aside.

In a large bowl, combine the broth, red wine vinegar, and eggs, whisking to combine. Add the cooled vegetables and herbs, a pinch of salt and pepper, and stir. Add the dry or stale bread, then toss well until each bread is coated. Pour into the prepared baking dish, then drizzle the top with the remaining olive oil.

Bake for 45-60 minutes, until golden brown on top. Serve while warm.80

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Sourdough Stuffing @breadandbasil