Mushroom Stuffing

Name: Mushroom Stuffing
Ingredients: 2 lbs artisan bread or 2 lbs peasant bread, loaf; 2 lbs mixed mushrooms, chopped; 2 shallots, diced; 2 stalks celery, diced; 1 onion, diced; 34 cup butter; 2 tablespoons sage, fresh, chopped; 1 tablespoon thyme, fresh, chopped; 1 -2 tablespoon olive oil; 3 cups broth; salt and pepper

11 ingredients

7 steps

Ingredients

2 lbs artisan bread or 2 lbs peasant bread, loaf
2 lbs mixed mushrooms, chopped
2 shallots, diced
2 stalks celery, diced
1 onion, diced
34 cup butter
2 tablespoons sage, fresh, chopped
1 tablespoon thyme, fresh, chopped
1 -2 tablespoon olive oil
3 cups broth
salt and pepper

Directions

1

Preheat oven to 350 degrees.
2

Remove the crust from the bread and cut into 1 inch cubes and toss with olive oil, salt and pepper and place on cookie sheet.
3

Bake in oven for 20 minutes until golden brown, tossing halfway through.
4

Saute onion and celery in 1/4 cup butter until soft, about 10 minutes, set aside.
5

Saute shallots in 1/2 cup butter until softened, about 5 minutes, then add chopped mushrooms and saute until sweating, about 10 minutes.
6

Toss with bread, herbs, and onion/celery saute, and broth until moistened, 1/2 cup of broth at a time (There may be broth left over).
7

Spread in pan and cover with foil then bake for 30 minutes, remove foil, and cook for another 25 minutes or until top is crunchy.