Wild Mushroom Stuffing
User Reviews
5
Wild Mushroom Stuffing
Description
The Wild Mushroom Stuffing starts by drying cubed French bread in the oven to create a sturdy base that absorbs flavors without becoming soggy too quickly. Wild mushrooms and shallots are sautéed in butter until browned, adding earthy and savory notes. Celery, green onions, a blend of fresh Italian parsley, oregano, sage, thyme, and minced garlic join the pan, cooking briefly to meld their fragrances.
The toasted bread cubes are then tossed with the warm mushroom and herb mixture, binding ingredients for even flavor distribution. Eggs and part of the chicken broth are whisked together, coating the bread mixture and providing moisture and structure, while freshly grated Parmesan cheese adds richness and a subtle salty bite.
The mixture is placed in a greased baking dish, covered with foil, and baked until the stuffing is heated through and moist, then uncovered for a final period to develop a golden crust. This preparation yields stuffing that is tender inside with a lightly crisp top, fitting as a savory accompaniment to roasted meats or festive meals.
Preparing elements ahead, such as toasting bread or making the herb and butter sauté, simplifies assembly on the day of serving. Adjusting broth quantities ensures the preferred moistness, and seasoning can be tailored before baking.
Ingredients
- 1 loaf French bread cut into 1-inch cubes (about 14-15 ounces or 8-9 cups of cubed bread, country-style with crust
- 10 tablespoons butter
- 1 pound wild mushrooms
- 2 shallot finely sliced
- 2 ribs celery
- 2 bunches green onions thinly sliced
- ¾ cup Italian parsley chopped, fresh
- 2 tablespoon oregano fresh, chopped
- 2 tablespoon sage chopped, fresh
- 2 tablespoon thyme chopped fresh
- 3 garlic minced, large clove
- 2 teaspoon kosher salt coarse
- 1 teaspoon black pepper freshly ground
- 3 egg large
- 2 cups chicken broth divided
- 4 ounces Parmesan Cheese freshly grated
Instructions
- Preheat oven to 375°F. Spread the cubed bread on large rimmed baking sheet and transfer into the oven. Bake until bread is dry, about 15 minutes. Remove from the oven and let cool.
- Meanwhile, melt the butter in heavy large skillet over medium heat. Add mushrooms and shallots and saute until golden, about 7 minutes. Add the celery, green onions, various herbs, garlic, salt and pepper and sauté for 3-4 minutes more.
- Generously grease a large baking dish.
- Place the bread cubes in large bowl. Add the warm vegetable mixture; toss to combine.
- Whisk the eggs and ¾ cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
- Add more broth (about ½ to ¾ cup) to stuffing if it still looks and feels dry. Transfer to skillet or baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
Notes
- Toast the bread cubes 3-4 days ahead and store airtight to save time on cooking day.
- Prepare the butter and herb mixture up to two days in advance and refrigerate to enhance flavors.
- Adjust the amount of chicken broth added to reach your preferred stuffing moisture before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 15g | 30% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 1501mg | 63% |
| Potassium | 438mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1335IU | 27% |
| Vitamin C | 14mg | 16% |
| Calcium | 228mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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