Wild Mushroom Stuffing
User Reviews
5
Wild Mushroom Stuffing
Description
This Wild Mushroom Stuffing starts by cooking shallots, leeks, mushrooms, and garlic in butter until softened. Dry white wine and thyme sprigs add complexity and moisture, which evaporates before mixing the vegetables with beaten eggs, shredded Comté or Gruyère cheese, cubed brioche, and chopped parsley. Chicken stock is folded in gradually to hydrate the bread until moist but not pooling with liquid.
The stuffing is transferred to a buttered baking dish and covered while baking to ensure even cooking and a tender interior. This preparation yields a stuffing that is rich and savory, featuring earthy mushroom notes and a creamy, cheesy texture surrounded by tender bread cubes.
It serves well alongside roasted poultry or as part of a festive meal. The recipe accommodates variations in mushrooms and bread base depending on preferences, allowing for flexibility in flavor and texture. The balance of herbs, wine, and cheese enhances the stuffing’s savory profile.
For convenience, the filling can be assembled up to three days ahead and refrigerated. If cooked from cold, extra baking time may be needed. Storage tips include keeping leftovers up to four days refrigerated or freezing for one month, making this dish practical for holiday preparation or make-ahead meals.
Ingredients
- 4 tablespoons butter at room temperature, plus more for the baking dish, unsalted
- 2 shallot minced
- 4 cups leek white and light green parts only, 1/2-inch-thick [12-mm] slices, sliced
- 1 pound king trumpet mushrooms chopped or sliced, or cremini mushrooms
- 2 cloves garlic minced
- salt sea salt
- black pepper freshly ground
- 1/2 cup white wine dry
- 4 prigs thyme
- 3 large egg lightly beaten
- 1 cup Comté cheese shredded, or Gruyère cheese
- 6 cups brioche or, for a less squishy and less sweet stuffing, substitute a hearty artisan loaf of white or walnut bread, cubed, or substitute challah
- 1/3 cup parsley chopped, flat-leaf, leaves
- 1 cup chicken stock plus more if needed, or canned chicken broth, homemade
Instructions
- Melt the butter in a large saucepan over medium heat. Add the shallots, leeks, mushrooms, and garlic and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 10 minutes.
- Add the wine and thyme sprigs to the pan and cook until the wine has almost evaporated, 3 to 5 minutes. Remove and discard the thyme sprigs and scrape the vegetables and any liquid into a bowl.
- In a large bowl, whisk together the eggs, a generous pinch of salt and pepper, and the cheese. Add the cooked vegetables, brioche, and parsley, and toss to combine. Mix in 1/2 cup stock. Continue to add as much of the remaining 1/2 cup stock, a couple tablespoons at a time, as needed until the stuffing is moist but not wet (there should not be any liquid in the bottom of the bowl). Transfer the stuffing to a buttered 9-by-13-inch baking dish and cover with buttered aluminum foil.
- Preheat the oven to 350°F (177°C) or, if you've been roasting a turkey, when you remove the turkey from the oven and set it aside to rest, adjust the oven temperature to 350°F (177°C).
- Place the covered baking dish in the oven and bake until the stuffing is warmed through, 25 to 30 minutes. Then uncover the stuffing and bake until golden, about 15 minutes. Serve immediately.
Notes
- Prepare the stuffing through the mixing step, then refrigerate covered for up to 3 days before baking.
- If baking from the refrigerator, add a few minutes to the cooking time to ensure thorough heating.
- Substitute your preferred wild mushrooms to adapt flavor and texture.
- Sauté vegetables in a Dutch oven or cast-iron skillet to reduce cleanup, then bake the stuffing in the same dish.
- Leftovers keep in a sealed container refrigerated for up to 4 days or frozen for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 492kcal | 25% |
| Carbohydrates | 38g | 13% |
| Protein | 20g | 40% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 217mg | 72% |
| Sodium | 491mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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