Stuffing with Cremini Mushrooms

Serving Size: 10

Whether you call it "stuffing" or "dressing", this dish has a memorable dynamic texture and flavor profile are the toasted cubes of french and sourdough bread combined with mushrooms, and fresh herbs. A traditional must-have side dish on Thanksgiving, or any dinner, table.

Recipe by: Syd Bailey

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook30

Passive0

Total Time1 5

Recipe Serving Size10

Cooking Tools Required

Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Whisk

Ingredients

1 loaf french bread cut into 1/2 inch cubes and dried
1 loaf sourdough bread cut into 1/2 inch cubes and dried
1 cup butter
1 cup onion chopped
1 cup celery chopped
8 ounce cremini mushroom
2 tablespoon fresh sage chopped fine
2 teaspoon fresh thyme minced
2 teaspoon Kosher salt adjust to taste
1 teaspoon freshly ground black pepper
2 egg
1 tablespoon baking powder
2 cup vegetable stock add more as needed

Instructions

Preheat oven to 325.
Place bread cubes on a baking sheet and cook until dry and crisp, about 20 minutes. When done, place into a large bowl.
Melt the butter in a pot, saute mushrooms on high heat until browned. Add onions and celery to pot and cook for additional 7-8 minutes until tender. Add in herbs, salt, and pepper and cook together an additional 8-10 minutes.
Place mushroom mixture into a bowl with bread. Beat eggs and baking powder in a separate bowl and pour over stuffing. Add in the chicken stock. Combine all ingredients thoroughly. Add more stock if too dry (stuffing will need to be very moist as it will dry in the oven).
Spray a 9x13 pan with non-stick spray and place stuffing in. Bake uncovered for 10-15 minutes till golden brown.

Reheating Instructions

Microwave covered on medium-high for 3 minutes. For a vegan option, skip the eggs and baking powder.

Nutrition