Enjoy this golden-brown bounty of succulent mushrooms, onions, sage, and thyme at your next holiday feast.
I know what I’m making this fall! Step aside, plain stuffing. This recipe has such incredible flavor!
At this time of year, many of us are starting to plan for the winter holidays and think about what we might put on the dinner table. While tradition is near and dear to my heart, I’m in the mood to try new recipes, and mushroom stuffing is currently one of the most attractive options on my list. Full of fresh mushrooms, aromatic herbs, garlic, and onions, this is a simple yet luxurious twist that my whole family would enjoy. It takes staple stuffing ingredients and amplifies them with mouthwatering mushrooms, creating a robust texture that won’t disappoint.
I have a feeling that this will be the next big hit at Thanksgiving, both for how it stands on its own and how it can be paired with a variety of classics.
Is Mushroom Stuffing Healthy?
While stuffing isn’t the healthiest dish on a holiday dining table, mushrooms are a nutritious addition to any meal. They’re full of vitamins, minerals, and antioxidants. Aside from that, there are a few ways you can adjust this recipe to suit your needs if you’re looking for something a little healthier. For example, you could use olive or avocado oil instead of butter. With the rest of the ingredients being fresh and free from added preservatives or sugars, this recipe makes for a tasty side that doesn’t hurt when it’s properly portioned.
Can You Cook This Stuffing Inside a Turkey?
While this recipe calls for cooking the stuffing in its own separate dish, many chefs like to cook their turkey and stuffing together, which keeps everything ultra flavorful, tender, and moist. However, some people are nervous about doing this because of the risk of cross-contamination.
According to the USDA criteria for safe cooking, it’s important to stuff the bird loosely and cook the turkey immediately. The turkey is done when a food thermometer reads 165˚F in the deepest part of the thigh, wing, breast, and the stuffing’s center. Immediately remove the stuffing from the bird and cover it. Let the turkey rest in the oven for 20 minutes before serving. These steps ensure that everything gets properly cooked and will leave you with a golden-brown bird overflowing with deliciousness.
INGREDIENTS
- 1 loaf sourdough bread, cubed (about 12 cups)
- 1/2 cup unsalted butter
- 1 pound mixed mushrooms, chopped
- 1 cup diced yellow onions
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1/3 cup fresh parsley, chopped
- 1 1/2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/4 cups vegetable or chicken broth
INSTRUCTIONS
Prepare
Dry bread in oven, sauté vegetables with herbs.
Combine
Mix bread with vegetables, add broth, and season.
Bake
Cover and bake, then uncover to crisp the top.
Devour!
FAQs & Tips
You can prepare the stuffing the night before. Allow to cool, refrigerate within 2 hours, and cover with foil. Making the stuffing overnight will only improve the flavors. Leftovers can be kept in airtight containers in the fridge for up to 4 days or frozen for 3 months. Thaw overnight in the fridge before heating up in the oven at 350°F for 10-15 minutes.
You can easily find a blend of mixed mushrooms at the grocery store, but if you’re seeking specifics, I recommend using shiitake, button mushrooms, baby bellas, and porcini. This creates a nice combo of flavor and texture. You can also add lion’s mane if you’re feeling adventurous.
In this recipe, chicken or vegetable broth is what keeps the stuffing moist. Feel free to add a little more to it if it starts drying out too much while cooking.
Serving Suggestions
Other than turkey, mushroom stuffing makes a great accompaniment to all kinds of dinner dishes, including: Chicken-And-Potatoes, Broccoli Cranberry Salad, Green Beans, and Cornbread Casserole.
Finish with a dazzling dessert of Pecan Pie Healthy Stuffed Sweet Potatoes, and you’ve got a new kind of holiday!
Mushroom Stuffing Recipe
Ingredients
- 1 loaf sourdough bread cubed (about 12 cups)
- 1/2 cup unsalted butter
- 1 pound mixed mushrooms chopped
- 1 cup diced yellow onions
- 2 ribs celery diced
- 3 cloves garlic minced
- 1/3 cup fresh parsley chopped
- 1 1/2 tablespoons fresh sage chopped
- 1 tablespoon fresh thyme chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/4 cups vegetable or chicken broth
Instructions
-
Preheat the oven to 300°F. Spread the cubed sourdough bread on a baking sheet. Bake until dry and crispy, about 25-30 minutes, stirring them halfway through. Remove from oven and set aside.
-
In a large skillet over medium heat, melt butter and add onions, celery, garlic, and mushrooms. Cook until vegetables are softened and fragrant and mushrooms release their moisture, about 10 minutes. Stir in parsley, sage, and thyme, and cook for another 2 minutes.
-
Increase oven to 375°F. In a large bowl, combine the toasted bread cubes with the cooked vegetable mixture. Season with salt and pepper. Gradually add broth until the mix is moist but not soggy.
-
Transfer the mixture to a greased baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown.
Nutrition
The post Mushroom Stuffing Recipe appeared first on Food Faith Fitness.
