Sourdough Stuffing with Caramelized Onions and Mushrooms
Sourdough Stuffing with Caramelized Onions and Mushrooms Meal Prep Recipe
Convenience Focus: Time-Saving Tips and Storage Options
Creating a delicious Sourdough Stuffing with Caramelized Onions and Mushrooms is not only perfect for holidays but also an excellent meal prep idea. This recipe is easy to make ahead, allowing you to save time during busy weeks. Here’s how to streamline the preparation and storage process.
Ingredients
- 16 oz. sourdough bread, cut into cubes (preferably day-old)
- 3 tablespoons olive oil (divided)
- 2 large yellow onions, chopped
- 1.5 lbs white mushrooms, cleaned and sliced
- 3 stalks celery, chopped
- 2 tablespoons fresh thyme or rosemary, finely chopped
- 2 tablespoons fresh sage, chopped
- 2 cups low-sodium vegetable broth
- 1 large egg, beaten
- ⅔ cup fresh parsley, chopped
- 1 ¼ teaspoons kosher salt, divided
- ⅛ teaspoon black pepper
Meal Prep Steps
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Batch Preparation: Toast the Bread
- Preheat your oven to 350°F. Spread the bread cubes on two large baking sheets and toast for 15 minutes, tossing halfway through. This can be done a day or two ahead of time.
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Prepare Vegetables in Bulk
- While the bread toasts, you can caramelize the onions in a large skillet with 2 tablespoons of olive oil. Cook over medium heat until transparent, then reduce to medium-low and stir until golden (about 15 minutes). This step can also be done in advance and refrigerated.
- In the same skillet, add the remaining olive oil and sauté the mushrooms and celery for about 8 minutes. Add fresh herbs during the last minute of cooking. Cool and store these separately in the fridge if prepped ahead.
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Combine Ingredients
- In a large bowl, mix together the toasted bread, caramelized onions, sautéed vegetables, and parsley. Season with 1 teaspoon of salt and black pepper. This mixture can be stored in the fridge for up to 2 days if kept dry (without the broth and egg).
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Moisten Before Baking
- Just before baking, drizzle in the broth and add the beaten egg. Stir gently to moisten the mixture without sogging it. If prepping ahead of time, add the broth right before baking.
- Bake It
- Transfer the mixture into a lightly oiled 9×13-inch baking dish. Cover with foil and bake at 350°F for 25 minutes. Remove the foil and bake for another 15 minutes until the top is golden brown.
Storage Options
- Refrigeration: Store leftover stuffing in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.
- Freezing: For longer storage, freeze the uncooked stuffing mixture in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before baking. On the day of serving, bake from frozen, adding extra baking time as needed.
- Portioning: If prepping for individual meals, consider portioning the stuffing into smaller containers before refrigerating or freezing. This makes reheating quick and easy for lunch or dinner.
Final Thoughts
This Sourdough Stuffing with Caramelized Onions and Mushrooms meal prep recipe is not only delicious but also adaptable for busy schedules. Prepping in batches, utilizing storage effectively, and cooking at the right times will keep your meals stress-free and full of flavor! Enjoy the delightful taste of homemade stuffing whenever you desire it throughout the week.