Our take on a classic fall stuffing: pinenuts, cranberries, mushrooms, and fresh herbs make for the quintessential side dish on the holiday table.
Dice the sourdough into 3/4"-1" pieces and divide into two portions: 3 cups and 4 cups. Reserve the 3 cups aside and add the remaining ingredients listed below to the bowl with the 4 cups and mix to combine.
Add the pinenuts and preheat the pan to 350°F/ 175°C (medium), and toast the nuts for about 2 minutes or until golden brown.
Turn the heat off and transfer the pinenuts to the bowl with the untoasted bread and herbs mixture then wipe off the pot.
Add the oil and preheat the pot to 435°F/ 225°C (high). While the oil comes up to temperature, preheat the oven to 400°F/ 205°C bake (no-convection) and adjust the rack to the middle.
Add the unseasoned sourdough to the pot and toast for 8 minutes or until the bread turns golden brown.
Turn off the heat, stir the toasted sourdough into the bowl with the untoasted bread and the other ingredients and set aside. Wipe the pot before continuing.
Add the oil and preheat the pot to 300°F/ 150°C (medium).
Cook the vegetables for 5 minutes or until they begin to soften.
Stir to combine.
Cook the mushrooms for 5 minutes or until they begin to brown.
Cook the garlic for 2 minutes or until it begins to toast slightly.
Stir in the stock and cook until the liquid comes up to a gentle simmer, then turn the heat off.
Add the stuffing mixture and stir to combine. Make sure the burner has been turned off.
Bake the stuffing for 30 minutes or until the top looks golden brown.
Turn off the oven and transfer the stuffing to a heat proof surface. Serve hot or save it for post turkey day sandwiches.
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