Mushroom and Sage Stuffing

Stuffing is probably my favorite side dish of thanksgiving. I love the salty, carby goodness so much. Today we have a simple, delicious and vegetarian friendly Mushroom and Sage Stuffing for you guys. This recipe really is simple and I love using the mushroom “stock” because it gives off really great flavor, without necessarily being very “mushroomy” if that makes sense. This recipe has the perfect soft, custary center with a nice and toasty top, just like a great stuffing should be. Enjoy! xx, Jenny

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Mushroom and Sage Stuffing

RECIPE BY Teri & Jenny

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Prep Time: 15 mins

Cook Time: 1 hr

  INGREDIENTS  

• 2 sourdough baguettes, cubed and dried out
• 1 ounce dried porcini mushrooms, rehydrated in 4 cups hot water for 30 minutes
• ¾ cup (1 ½ sticks) unsalted butter, divided
• ½ large yellow onion, diced
• 3 stalks celery, diced
• 2 minced garlic cloves
• 12 ounces cremini mushrooms, thinly sliced
• 2 tablespoons minced sage
• 2 tablespoons minced thyme
• 1 tablespoon thinly sliced chives
• salt and pepper to taste

  INSTRUCTIONS  

• Preheat oven to 350˚F. Grease a baking dish with 2 tablespoons butter.
• Pour bread cubes into a large bowl and set aside.
• Remove hydrated porcinis from water and chop into bite sized pieces. Set aside and reserve mushroom ‘broth’.
• Place a large skillet over medium heat and melt 6 tablespoons butter. Add onion, celery and garlic and saute for 7 to 8 minutes. Season with salt and pepper.
• Pour mixture over bread cubes and toss together.
• Place skillet back over heat and melt 2 tablespoons butter.
• Add cremini and porcini mushrooms and saute for 4 to 5 minutes. Season with salt and pepper.
• Stir in herbs and continue to saute for 2 to 3 minutes.
• Remove from heat and add mushroom and herbs to bread cube mixture. Toss together.
• Pour mushroom broth over mixture and stir together. Allow mixture to sit until most of the broth has absorbed into the bread cubes. Adjust seasonings as needed.
• Pour and press mixture into prepared baking dish and cover with foil. Bake for 30 minutes. Remove stuffing from oven and dot top with remaining 2 tablespoons butter.
• Place stuffing back into oven, uncovered, for 15 minutes or until butter has melted and top has browned.
• Remove from oven, cool and serve.

  NOTES  

• *Makes 1 (9”x13”) pan of stuffing

Calories: 2808kcal Carbohydrates: 301g Protein: 59g Fat: 157g Saturated Fat: 92g Cholesterol: 366mg Sodium: 3123mg Potassium: 2796mg Fiber: 23g Sugar: 14g Vitamin A: 5104IU Vitamin C: 33mg Calcium: 656mg Iron: 20mg