Wild Mushroom Stuffing
User Reviews
5
Wild Mushroom Stuffing
Description
Wild Mushroom Stuffing combines sautéed fresh chanterelle mushrooms with crispy bacon, onion, celery, and optional diced salami, seasoned with thyme and parsley. These ingredients mix with stuffing croutons soaked in stock and lightly beaten eggs to create a moist yet sturdy stuffing. Pine nuts add a nutty crunch that complements the umami flavor packed into the dish.
The mushrooms are dry sautéed to release moisture before combining with crispy bacon fat flavor and aromatic vegetables. This allows the stuffing to have a rich but balanced taste with fresh herbs bringing brightness. The eggs help bind the mixture, providing a good hold when baked.
This stuffing fits as a side dish with roasted meats or can be baked in a casserole dish or inside poultry. Different stocks can be used for subtle flavor changes, including chicken, vegetable, or mushroom broths. Dried mushrooms require rehydration and their soaking liquid can substitute stock.
To make a vegetarian version, replace bacon with butter and use vegetable or mushroom stock. The recipe offers flexibility with nuts and salami additions to suit preferences.
Ingredients
- 4 cups stuffing croutons
- 2 cups stock chicken, game, vegetable or mushroom
- 4 lices Bacon
- 1 onion minced, medium
- 1 rib celery chopped
- 1 pound chanterelle mushrooms chopped, or other mushrooms
- 1 ounce salami diced small (optional
- 1/2 cup pine nuts or other nuts
- 1 teaspoon dried thyme or savory
- 1/2 cup parsley chopped, fresh
- salt
- black pepper
- 2 egg lightly beaten
Instructions
- Soak the bread croutons in 1 cup of stock. Chop or tear the chanterelles into medium-sized pieces; leave the small ones whole. Preheat oven to 350°F.
- Heat a large sauté pan over medium-high heat for a minute or two. Add the chanterelles and dry sauté them, shaking and stirring them constantly, until they give up their water. Rehydrated dried mushrooms don't need this step, but most fresh ones do.
- When most of the mushrooms’ water has cooked away, remove them from the pan and add the bacon. Cook until crispy, then eat a piece. Chop the rest for the stuffing.
- Add the salami (if using), onion and celery and toss to combine. Cook for 3 to 4 minutes, stirring often, until the onions are translucent. Sprinkle them with salt. Add the mushrooms back to the mix, along with the thyme and pine nuts and cook for another 2 minutes.
- Pour the contents of the sauté pan into a large bowl and mix with the bread croutons and the parsley. Add the other cup of stock, and the beaten eggs, if using. Mix well. Fill a casserole with the dressing, cover and bake 30 minutes. Take the cover off and bake for another 20 to 30 minutes, or until the top browns.
Notes
- For vegetarian variation, replace bacon fat with butter and use vegetable or mushroom stock.
- If using dried mushrooms, soak them in boiling water to rehydrate, then strain and use the soaking liquid as stock.
- Fresh chanterelle mushrooms should be torn or chopped to medium pieces to ensure even cooking.
- The stuffing can be baked separately or inside poultry as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 7mg | 2% |
| Sodium | 207mg | 9% |
| Potassium | 483mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 37mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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