I may be obsessed with a lot of things. Guacamole, risotto, different pasta dishes etc. But let me tell you something…. this is the honest to goodness best stuffing recipe in the entire world. I kid you not. I could and would eat this every single day for an entire month if given the chance. The flavors will rock your world.
Last year was my first year with this stuffing. I made it not once, not twice, but three times before actual Thanksgiving. And each and every time I made it, it was devoured. All of the herbs and seasonings work perfectly together to create an out of this world stuffing. The toasted bread cubes and nice and golden brown and then soaked with the buttery herb mixture and then baked until perfection. I’ve made a few tweaks this year and it brings a smile to my face every time I take a bite! I wish Thanksgiving was once a month so I had an excuse to make stuffing more frequently. In fact, I don’t know why I don’t make stuffing more frequently, especially this once, because it’s life changing. Cross my heart. Make it. You’ll thank me later.
- 1 loaf country-style French bread with crust, cut into 1-inch cubes
- 10 tablespoons butter
- 5 oz Cremini Mushrooms
- 5 oz Shitaki Mushrooms
- 1 onion, sliced
- 2 bunches green onions, thinly sliced
- 2 cups finely chopped celery
- 3/4 cup chopped fresh Italian parsley
- 2 tablespoon chopped fresh oregano
- 2 tablespoon chopped fresh sage
- 2 tablespoon chopped fresh thyme
- 3 large garlic clove, minced
- 2 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 3 large eggs
- 1 1/4 cup chicken broth
- 3 ounces coarsely grated Parmesan cheese
- Preheat oven to 375°F. Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
- Melt 10 tablespoons butter in heavy large skillet over medium heat. Add mushrooms and onion and saute for 5-6 minutes. Add green onions, celery, all the herbs, garlic, salt and pepper and sauté until celery is tender, 6 to 8 minutes more.
- Preheat oven to 375°F. Generously grease a large skillet or baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine.
- Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
- Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to skillet or baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
For more Thanksgiving ideas check out my Thanksgiving recipe collection.
And this year I am celebrating with a ton of fabulous food bloggers, Food Network and Cooking Channel! Check out some of these amazing Thanksgiving recipes and #pullupachair to our Thanksgiving table…
Sweet Life Bake: Pumpkin Margarita
Easy Peasy Organic: Thanksgiving Ginger Cocktail
Dishin and Dishes: Butternut Squash Bruschetta With Sage Pesto
Mooshu Jenne: Green Salad
Two Peas and Their Pod: Maple-Roasted Butternut Squash Apple Salad
Jones is Hungry: Roasted Vegetable Salad
Purple Cook: Pasta and Bean Stew With Tomatoes and Broccoli Rabe
From My Corner of Saratoga: Curried Pumpkin Soup
Cafe Terra Blog: Cranberry Pumpkin Stuffing
Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes
Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing
The Sensitive Epicure: Oyster Dressing and Gravy
Daily*Dishin: Make-Ahead Mashed Potatoes Supreme
Family Fresh Cooking: Coconut Brown-Butter Mashed Sweet Potatoes
Silvana’s Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing
The Cultural Dish: Cranberry Sauce
I Am Baker: Pumpkin Cake
Heather Christo: Pumpkin Vanilla Ice Cream Pie
And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)
Haute Apple Pie Girls: Double Pumpkin Mini Pies With Candied Pecans
Ladles and Jelly Spoons: Not Your Same Old Pumpkin Pie
Daydreamer Desserts: Cuban Diplomatic Pudding
Thursday Night Dinner: Red Wine Chocolate Cake
Napa Farmhouse 1885: Caramel Apple Pie