Shiitake Mushroom and Fresh Herb Stuffing
Recipe from Food & Wine

After tossing the ingredients and spreading them in a pan, Melissa Rubel Jacobson chills the stuffing for at least an hour before baking. This ensures that the bread soaks up the liquid -- key to a stuffing that's crisp on top and moist within. Variations on this basic recipe are easy, such as Bacon, Onion and Rye Bread Stuffing and Whole-Grain Stuffing with Apples, Sausage and Pecans.


Shiitake Mushroom and Fresh Herb Stuffing
Frances Janisch

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Servings: 12
Prep Time: 2 hrs 25 mins
Total Time: 3 hrs
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Ingredients
  • 1  21  inch 
    baguette, cut into 1-inch cubes
  • 1   stick 
    unsalted butter
  • 1   
    medium yellow onion, cut into 1/4-inch dice
  • 1   
    celery rib, cut into 1/4-inch dice
  • 1   teaspoon 
    chopped sage leaves
  • 1   teaspoon 
    thyme leaves
  • 1   pound 
    shiitake mushrooms, stems discarded and caps thinly sliced
  •  
    Kosher salt and freshly ground pepper
  • 2 1/2  cups 
    low-sodium chicken broth
  • 1   
    large egg
Directions
1.
Preheat the oven to 375 degrees. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the baguette cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
2.
In a very large skillet, melt 4 tablespoons of the butter. Add the onion and celery and cook over moderate heat until softened, about 8 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread and wipe out the skillet.
3.
Melt the remaining 4 tablespoons of butter in the skillet. Add the mushrooms and cook over moderately high heat until tender and browned, about 8 minutes. Season with salt and pepper. Scrape the mushrooms into the bowl with the bread.
4.
In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add 2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
5.
Preheat the oven to 375 degrees. Bake the stuffing for about 30 minutes, until it is hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.
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