Mushroom Stuffing

5 from 2 votes

Thanksgiving wouldn't be complete without my favorite side dish: moist and flavorful Wild Mushroom Stuffing made with rosemary bread.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Ingredients

1 ounce dried wild mushrooms
3 cups chicken stock or turkey stock if you have it
10 tablespoons unsalted butter divided, plus more for greasing pan
2 cups yellow onion diced (1 large onion should give 2 cups)
2 cups celery diced (8 small stalks should give 2 cups)
4 tablespoons fresh minced herbs sage, rosemary, thyme
1 large egg beaten
1/4 cup fresh parsley stems removed, minced
16 ounces bread Essential Baking Company Rosemary Loaf recommended, see note below

Instructions

Prepare baking dish: Heavily grease 9x13 inch baking pan.
Rehydrate mushrooms: Heat the chicken stock to a simmer. Remove from heat and add dried mushrooms. Cover, and allow the mushrooms to rehydrate and soften. Once the mushrooms have softened, use a slotted spoon to transfer them to a cutting board, cut them into small pieces, and return them to broth.
Sauté vegetables: Melt 8 tablespoons butter (reserving the remaining 2 tablespoons for later) in a large skillet over medium-high heat. Add the onion, celery, and minced herbs (not the parsley). Stir to coat in the melted butter and then sauté until they start to turn golden brown, about 5-10 minutes, stirring only to prevent burning.
Combine: Add the rehydrated mushrooms and the broth to the skillet with the vegetables. Bring to a simmer and then remove the pan from the heat and set it aside. Allow the mixture to cool enough such that the mixture is cool to the touch.
Mix stuffing: In a large bowl, combine the beaten egg with 1/4 cup of chopped parsley. Add the cubed bread and toss the mixture to coat. Pour the cooled vegetable and broth mixture over the bread and stir to combine. Transfer the mixture to the prepared buttered baking dish and dot the dressing with the remaining two tablespoons of butter. Cover with aluminum foil.
Bake: Preheat oven to 375°F. Bake the stuffing, covered, for about 30 minutes. Remove the foil and continue cooking for another 30 minutes until the top is golden brown and crispy. Serve hot.

Notes

Bread - A freshly baked French loaf with a chewy crust works best and the best results will come from a rosemary round (easiest to find around Thanksgiving time).

Nutrition