Flavorful vegetarian stuffing recipe that's great for Thanksgiving or any time of year.
Preheat oven to 350°.
Place cubed sourdough and cubed cornbread onto a large cookie sheet (if using artisan sourdough stuffing cubes, then only bake the cubed cornbread).
Bake for about 20 minutes, until lightly toasted. Remove from oven.
Heat a large stock pot on medium heat and melt butter.
Add the garlic, onions, celery, carrots and mushrooms and sauté for about 10 minutes or until veggies are tender.
Add broth, parsley, rosemary, sage, thyme, garlic salt and pepper. Stir and reduce heat to low and allow to simmer for about 10 minutes.
Put the baked sourdough and cornbread cubes into a large bowl and pour vegetable mixture over cubes gently stirring throughout to ensure all pieces get coated. Taste a couple pieces and season with additional garlic salt and pepper, if needed.
Put stuffing into a 9×13 inch baking dish. Bake for 25-30 minutes, until just golden brown on top. Should still be nice and moist. Remove from oven and serve!
Make ahead according to directions above and refrigerate until ready to bake.
Recipe adapted from Picky Palate's The Best Stuffing Ever...Sourdough Cornbread and Sausage Stuffing.