Sourdough Stuffing with Thyme, Mushrooms & Spinach

This recipe with the one and only Eggland’s Best will knock your socks off. SOURDOUGH stuffing. Yes, just as amazing as it sounds. This guy has thyme, mushrooms, spinach and is your new favorite Thanksgiving side dish! I am obsessed. Eggland’s Best is available all over the US, so get yourself some EB eggs and make this ASAP! 

For the Loaf of Sourdough, I recommend buying one from your local bakery or making your own. The flavor is just so much better!

INGREDIENTS

6 EGGLAND’S BEST EGGS

1.5 CUPS MILK

1 CUP PARMESAN CHEESE

2 TSP BLACK PEPPER

1 TSP SALT

1 LOAF OF SOURDOUGH BREAD, CUT IN TO CUBES 

2 TBSP FRESH THYME, CHOPPED

2 CUPS OF BABY BELLA MUSHROOMS 

1 CUP SPINACH 

INSTRUCTIONS

First, preheat your oven to 350 degrees.

Grab a bread knife and your sourdough loaf and cut it in to bit sized cubes. 

Place bread cubes into a casserole dish along with the spinach and mushrooms. Mix together with your hands and arrange evenly.

In a medium bowl, mix the remaining ingredients together. Whisk well.

Pour this mixture slowly and evenly over your bread mixture.

Bake at 350 for 25-30 minutes.

Enjoy immediately!