Mushroom Stuffing

This earthy, hearty mushroom stuffing is a must make for your holiday celebrations. Loaded with buttery bread and mushrooms, it's sure to be a hit on your table.

Course Side Dish

Cuisine American

Keyword Christmas, stuffing, thanksgiving

Prep Time 15

Cook Time 45

Servings people

Calories 432kcal

Ingredients

1 1/4 cups Unsalted Butter
1 pound crimini mushrooms cleaned and quartered
1/2 ounce dried porcini mushrooms rehydrated
1 cup yellow onion diced
1 3/4 cup celery diced
11 slices sourdough bread day old, cut into cubes
2 1/2 teaspoon salt
1 3/4 teaspoon dried sage
1 1/4 teaspoon thyme
3/4 teaspoon pepper
1/4 cup low sodium chicken broth
2 teaspoons fresh thyme leaves

Instructions

Rehydrate the dried mushrooms in about 1/2 cup of water about 30 minutes before you want to use them.
Melt the butter in a large skillet over medium heat. Add the fresh mushrooms and cook until they start to brown, about 7 minutes.
Add the celery, onions and rehydrated mushrooms and cook just until the celery and onions are softened. About 5 minutes.
Place the bread pieces in a large bowl. Pour the mixture over the top and mix to combine. Add 1 - 2 tablespoons of mushroom water. Add in thyme, sage, salt and pepper and chicken broth.
Place stuffing in a 9 x 13 dish. Cover and bake at 350 for 25 - 30 minutes or until warmed through. Uncover, sprinkle with fresh thyme. Serve.

Notes

To dry out bread a little faster, I put it on top of cooling racks on the counter for a few hours.

Sometimes the mushroom water can be gritty. The grit should sink to the bottom so when you take the water take it only from the top.

This can be made ahead to the point of baking. Simply cover and refrigerate until ready to cook. It may take a little longer to cook if it is cold, letting it come up to room temperature would help that.

Nutrition fact for estimation purposes only.

Nutrition