Flint Corn Bread & Sourdough Stuffing



3 Tbsp unsalted butter

2cups 3-4 inch diced dehydrated / dried cornbread (see recipe)

4 cups ½ inch diced stale sourdough.

2 cups dried/rehydrated foraged mushrooms (we used chestnut, but dried porcini, black trumpets or morels are great!) Reserve the liquid!

½ cup apple cider (or hard cider)

1 ½ cup celery (¼ inch diced)

2 small onions

Approx 5 cups Turkey stock

½ tsp black pepper

1 ½ tsp kosher salt (or more to taste)

1 ½ tsp chopped sage

1 tsp copped rosemary

1 Tbsp chopped fresh thyme

1 Tbsp chopped lovage leaves



1.       Melt the butter in skillet and add the onion and cook about 1 minutes or until translucent.

2.       Add the celery and cook for 1 minute, then deglaze with the cider and cook all the way down.

3.       Add the Turkey stock and bring to a boil.

4.       Immediately add the dried & diced sourdough & corn bread and take off of the heat.

5.       Add the herbs, salt & pepper and gently toss to combine. Let it rest and soak up for 5 minutes.

6.       Check your seasoning and add the little touches that you prefer.