Shiitake Mushroom and Fresh Herb Stuffing

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.

Recipe from Food & Wine
Shiitake Mushroom and Fresh Herb Stuffing
Frances Janisch
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
Related Video
How to Saute Mushrooms

Learn how to saute mushrooms for a flavorful appetizer. They are delicious on their own or served on top of crostini. You can also use a mixture of mushroom type to maximize the earthy flavor!

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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