Thanksgiving wouldn’t be complete without my favorite side dish: moist and flavorful Wild Mushroom Stuffing made with rosemary bread.
Confession: this was the first time I made stuffing. Or, as some people would like to refer to it, dressing (because it was never stuffed inside a bird). I’ve always used a box. Guilty. But I have a food blog now. I can’t very well write about how I made boxed stuffing according to the directions on the box, now can I?
I started with this bake and serve rosemary loaf of bread. Shoot me – I didn’t make the bread from scratch. I’m a busy girl! I love using bake and serve breads in things like this and make ahead baked french toast. It’s perfectly crispy and chewy all at the same time. None of this wait a couple days for the bread to get stale business. If you’re wondering, our Costco sells this bread and I always have at least one loaf in my freezer. When I was thinking about how else I could make this stuffing awesome, I thought long and hard about the foods I love and what would taste marvelous with the sauteed onion and celery and
obscene just the right amount of butter. Then it came to me – wild mushrooms. You can find wild mushrooms dried at the grocery store. Why I had never purchased these wonderful things before is beyond me. This stuffing was by far the best stuffing I have ever had in my life.
Shoot. I’m doing it again. I’m writing when I’m hungry. Stuffing is my most favorite Thanksgiving side dish and I’m torturing myself right now by looking at these photos and telling you how wonderful this is. Serve this amazing stuffing alongside some damn good roast turkey, savory herb gravy, roasted garlic mashed potatoes, sweet potato casserole, green bean casserole, fresh cranberry sauce, and homemade dinner rolls for an unbelievable Thanksgiving dinner.
- 1/2 cup unsalted butter, plus 2 tablespoons, divided
- 2 cups yellow onion (1 large), diced
- 2 cups celery (about 8 small stalks), diced
- 4 tablespoons fresh minced herbs (sage, rosemary, thyme)
- .88 ounce package dried wild mushrooms
- 3 cups chicken stock (or turkey if you have it)
- 1 large egg, beaten
- 1/4 cup parsley, minced
- 17 ounce (or thereabout) loaf of bread, cubed
- Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes.
- Rinse dried mushrooms and allow to soak and rehydrate in 3 cups turkey or chicken broth. Add to skillet and bring to a simmer.
- Beat egg with 1/4 cup chopped parsley in a large bowl; add cubed bread, then pour in the vegetable and broth mixture and toss. Transfer to a buttered baking dish and dot with butter.
- Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes.