Wild Mushroom Stuffing

Wild Mushroom Stuffing from www.whatsgabycooking.com (@whatsgabycookin)

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5 from 65 votes

Hands down my most favorite part of Thanksgiving is this Wild Mushroom Stuffing. NO QUESTIONS ASKED.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Side Dish

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

1 loaf country-style French bread with crust cut into 1-inch cubes (about 14-15 ounces or 8-9 cups of cubed bread)
10 tablespoons butter
1 pound wild mushrooms
2 shallots finely sliced
2 ribs celery
2 bunches green onions thinly sliced
¾ 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
2 cups chicken broth, divided
4 ounces freshly grated Parmesan cheese

Instructions

Preheat oven to 375°F. Spread the cubed bread on large rimmed baking sheet and transfer into the oven. Bake until bread is dry, about 15 minutes. Remove from the oven and let cool.
Meanwhile, melt the butter in heavy large skillet over medium heat. Add mushrooms and shallots and saute until golden, about 7 minutes. Add the celery, green onions, various herbs, garlic, salt and pepper and sauté for 3-4 minutes more.
Generously grease a large baking dish.
Place the bread cubes in large bowl. Add the warm vegetable mixture; toss to combine.
Whisk the eggs and ¾ cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
Add more broth (about ½ to ¾ cup) to stuffing if it still looks and feels dry. Transfer to skillet or baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.

Notes

Prep ahead instructions: You can prep the bread 3-4 days ahead of time and store in an air tight container. You can also make the butter/herb mixture a day or two ahead of time and refrigerate. That way, day of the dinner, all you have to do is combine everything with the stock, eggs and cheese and bake.

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