Roasted Mushroom Stuffing
No classic Thanksgiving dinner could be complete without a stuffing to serve on the side. This dish, created by chef and recipe developer Meredith Hayden of Wishbone Kitchen, can easily be made vegetarian by swapping the chicken stock for vegetable stock.
Ingredients
- 1 lb. (500 g) sourdough boule, torn into 1- to 2-inch (2.5- to 5-cm) pieces
- 1 lb. (500 g) oyster mushrooms, torn into 1- to 2-inch (2.5- to 5-cm) pieces
- 1/4 cup (2 fl. oz./60 ml) olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 8 Tbs. (1 stick) (4 oz./125 g) butter
- 1 large or 2 small yellow onions, chopped
- 1/2 cup (2 oz./60 g) chopped celery
- 1/2 cup (2 oz./60 g) chopped fennel bulb
- 1/4 cup (2 fl. oz./60 ml) Marsala wine or a dry white wine
- 2 cups (16 fl. oz./500 ml) chicken or vegetable stock
- 1 cup (1 1/2 oz./30 g) chopped fresh parsley
- 1 Tbs. chopped fresh sage
- 2 Tbs. chopped fresh thyme
- 2 large eggs
Directions
Preheat an oven to 250°F (120°C).
Arrange the bread pieces in a single layer on a rimmed baking sheet. Bake until the bread is almost completely dried out, 45 minutes to 1 hour, then let cool. Alternatively, leave the bread pieces out, uncovered, overnight.
Increase the oven temperature to 400°F (200°C).
Arrange the mushrooms in a single layer on 2 sheet pans, making sure not to overcrowd the pans. Drizzle with olive oil and season with salt and pepper. Roast until the mushrooms are browned, 25 to 30 minutes. Set aside.
Reduce the oven temperature to 350°F (180°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish with olive oil.
In a large pot over medium heat, warm the butter and olive oil until the butter is melted. Reduce the heat to low and add the onion, celery and fennel. Cook until the vegetables are partially softened but still crisp, 5 to 10 minutes. Add the wine, increase the heat to medium and simmer until the wine has reduced by two-thirds. Remove from the heat.
In a large bowl, toss together the bread, onion mixture and 1 cup (8 fl. oz./250 ml) of the stock. Once the liquid is absorbed, fold in the parsley, sage and thyme. In a separate bowl, whisk together the eggs, remaining 1 cup (8 fl. oz./250 ml) stock, 1 Tbs. salt and 2 tsp. pepper. Add the egg mixture to the bread mixture and gently mix. Once the bread has absorbed the egg mixture, fold in the mushrooms. Transfer the stuffing to the prepared dish and cover with aluminum foil.
Bake for 40 minutes. Remove the foil and continue to bake until the top is brown and crispy, about 40 minutes more. Serve immediately. Serves 8 to 10.
Recipe courtesy of Meredith Hayden, founder of Wishbone Kitchen