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Mushroom Stuffing

Handsome man wearing glasses and a blue polka dot shirt with a Williams Sonoma apron at a cozy kitchen counter.Jonathan Porter
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 412 kcal

Ingredients
  

  • 1 loaf of rustic bread about 1 pound, cut into 1-inch cubes
  • 1/4 cup olive oil
  • 1 pound mushrooms cleaned and chopped
  • 1 1/2 cups diced yellow onion
  • 1 1/2 cups diced celery
  • 1 tablespoon minced garlic about 3 cloves
  • 2 tablespoons fresh chopped sage or 2 teaspoons dried sage
  • 1 tablespoon fresh chopped thyme or 3/4 teaspoon dried thyme
  • 2 cups chicken broth plus more if needed
  • Kosher salt to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup fresh chopped parsley

Instructions
 

  • Preheat your oven to 350°F. Spread the bread cubes on a baking sheet and toast for 20-25 minutes until dry and lightly browned. Separately, in a large pot, heat the olive oil over medium heat.
  • Add the mushrooms and cook until most of their liquid evaporates, about 5-8 minutes. Then add the onion, celery, garlic, sage, and thyme. Sauté for another 5 minutes until the onions become soft.
  • Remove the pot from the heat and stir in 2 cups of chicken broth. Taste and season with salt and pepper as needed. Mix in the toasted bread cubes and most of the chopped parsley, reserving about 1 tablespoon for garnish. If the mixture appears too dry, add extra broth a little at a time until it is well moist.
  • Transfer the stuffing mixture to a lightly greased baking dish. Cover with foil and bake in the preheated 350°F oven for 30 minutes. Uncover and bake for an additional 10 minutes until the top turns golden and crisp. Sprinkle on the remaining parsley for garnish.

Nutrition

Calories: 412kcalCarbohydrates: 36gProtein: 7gFat: 27gSaturated Fat: 12gSodium: 449mgFiber: 4g
Keyword Mushroom Stuffing
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