Mushroom Stuffing
Recipe from Family Circle

For some, the turkey plays second fiddle to the stuffing at Thanksgiving dinner. If one of those folks is at your table this year, treat them to this savory stuffing made with pumpernickel and French bread.



by 1  person


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    6   slices 
    bacon, chopped
  • see savings
    On Sale
    2   
    large onions, chopped
  • see savings
    On Sale
    3   
    large ribs celery, thinly sliced
  • see savings
    On Sale
    2   
    large carrots, peeled and finely diced
  • see savings
    On Sale
    1   container 
    (10 ounces) sliced white mushrooms
  • see savings
    On Sale
    2   tablespoons 
    chopped fresh sage or 1-1/2 teaspoons dried
  • see savings
    On Sale
    1/2  teaspoon 
    dried thyme
  • see savings
    On Sale
    1/2  teaspoon 
    salt
  • see savings
    On Sale
    1/4  teaspoon 
    ground nutmeg
  • see savings
    On Sale
    1/4  teaspoon 
    black pepper
  • see savings
    On Sale
    3/4  cup 
    dry white wine
  • see savings
    On Sale
    2   cups 
    chicken broth
  • see savings
    On Sale
    1/2  pound 
    stale or toasted pumpernickel bread, cut into 1/2-inch cubes
  • see savings
    On Sale
    1/2  pound 
    stale or toasted French bread, cut into 1/2-inch cubes

Directions
1.
In a large saucepan, cook bacon until crisp. Remove all but 2 tablespoons of the fat. Add onion, celery and carrots. Cook over medium-high heat, stirring occasionally, for 5 minutes. Add mushrooms and cook an additional 5 minutes, stirring occasionally.
2.
Add sage, thyme, salt, nutmeg and pepper. Stir in wine; cook for about 1 minute until reduced by half. Add broth and bring to a simmer. Simmer 1 minute.
3.
Stir in bread cubes and spoon into a greased casserole. Cover and allow to stand for 10 minutes before serving. Do-Ahead Tip: If not serving right away, cool and cover. Refrigerate for up to 2 days. To serve, bring to room temperature. Pour 1/4 cup broth over stuffing and gently reheat at 350 F for about 30 minutes or until internal temperature registers 150 F on an instant-read thermometer.
Nutrition information
Per Serving: cal. (kcal) 188, Fat, total (g) 6, chol. (mg) 6, sat. fat (g) 2, carb. (g) 26, fiber (g) 3, pro. (g) 6, sodium (mg) 584, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Mushroom Stuffing
Mushroom Stuffing

Fresh mushrooms add rich flavor to savory seasoned stuffing.

 Articles
Marvelous Mushrooms for Soups, Appetizers and Main Dishes
... shape of many mushrooms is perfect for stuffing. Try Spinach Stuffed Mushrooms, Bacon Stuffed Mushrooms... or Stuffing Stuffed Mushrooms. Portobello mushrooms are very large, but the same variety as baby bella... or cremini mushrooms. Take advantage of their size by making Portobello Burgers or stuffing them in Cheese... read more...
Dinner Tonight: Budget-Friendly Beef with Burgundy Mushrooms
... Mushrooms. Everything about this dish is just luscious and it's my favorite type of recipe: Simple... like the flavor boost. I brushed off the dirt from a package of mushrooms and sliced those nice... even temperature so searing the beef in rounds is no problem. I started by sauteing the mushrooms... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products