Tuesday, November 22, 2011

Mushroom and Shallot Thanksgiving Stuffing

 In my opinion, Stuffing is one of the most important sides to Thanksgiving dinner.  I have experimented with many different kinds, and for me this is our family winner.  We love mushrooms.  I came up with this a long time ago and I have used it for every Thanksgiving since.  If you don't like Mushrooms I won't be offended, just use something else.  :)  Happy Thanksgiving Week!

1 large loaf seeded hearth bread (about 1 1/3 pounds), cut into 3/4-inch cubes (about 12 cups total)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound chopped white mushrooms
4 large shallots, chopped
3 celery stalks, chopped
1/3 cup chopped fresh parsley
1/3 cup chopped mixed fresh herbs such as sage, thyme, marjoram and oregano
1 1/4 teaspoons fine sea salt
1/2 teaspoon ground black pepper
3 cups low-sodium vegetable broth

Spread bread cubes on two large baking sheets; let sit on the counter overnight, or bake in a 300°F oven until just dried, about 15 minutes. Place in a large bowl.

In a large skillet, heat oil and butter over medium-high heat. Add mushrooms and cook, stirring frequently, until very tender, about 10 minutes. Stir in shallots and celery and cook 3 minutes longer. Stir in parsley, herbs, salt and pepper; remove from heat and spoon mixture over bread. Stir in broth and let sit a few minutes for it to be absorbed.

If using to stuff a turkey, cool completely and follow stuffing directions for your recipe. If baking separately, heat oven to 350°F. Spoon stuffing into a large buttered baking dish. Smooth the top and bake until browned and crisp, about 50 minutes.

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