Description
Enhance your holiday feast with our Mushroom Stuffing recipe. Earthy mushrooms and savory herbs create a delicious and hearty side dish.
Ingredients
Scale
- 12 cups stale sourdough cornbread, cut into 1-inch cubes
- 1 3/4 ounces dried porcini mushrooms
- 1/3 cup olive oil
- 2 shallots, finely chopped
- 4 garlic cloves, crushed
- 18 ounces mixed mushrooms, finely chopped
- 4 thyme sprigs, leaves removed and chopped
- 1 cup pecan nuts, roughly chopped
- 1/2 cup fresh parsley, chopped
- 2 bay leaves
- 1/2 cup vegetable broth (or more as needed)
- salt and pepper to taste
Instructions
- Prepare the Cornbread: Preheat your oven to 350°F (175°C). Spread the stale sourdough cornbread cubes on a baking sheet and toast them in the oven for about 10 minutes or until they are slightly crispy. Remove from the oven and set aside.
- Rehydrate the Dried Porcini Mushrooms: Place the dried porcini mushrooms in a bowl and cover them with hot water. Allow them to soak for about 20 minutes until they become soft. Drain the mushrooms, chop them, and set them aside.
- Sauté Shallots and Garlic: Heat 2 tablespoons of olive oil over medium heat in a large skillet or frying pan. Add the finely chopped shallots and crushed garlic. Sauté for about 2-3 minutes until they become translucent and aromatic.
- Cook Mixed Mushrooms: Add the finely chopped mixed mushrooms and thyme leaves to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown — season with salt and pepper to taste.
- Combine Mushrooms with Cornbread: In a large mixing bowl, combine the toasted cornbread cubes, sautéed mushroom mixture, chopped pecan nuts, and chopped rehydrated porcini mushrooms. Mix everything gently.
- Add Fresh Herbs: Stir in the chopped fresh parsley and drizzle the remaining olive oil. Mix until all the ingredients are well combined.
- Transfer to Baking Dish: Preheat your oven to 375°F (190°C). Grease a baking dish with a bit of olive oil. Place the bay leaves at the bottom of the dish. Spoon the mushroom stuffing mixture into the baking dish, spreading it out evenly.
- Pour Vegetable Broth: Pour the vegetable broth evenly over the stuffing mixture. Start with ½ cup, and add more if needed to reach your desired moisture level.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes. Then, remove the foil and bake for 10-15 minutes or until the stuffing is golden brown and slightly crispy on top.
- Serve: Remove the bay leaves before serving. Mushroom stuffing is ready to be served as a delicious side dish for your holiday or special occasion meal.
Notes
- Mushroom Varieties: You can use a variety of mushrooms for this recipe, such as cremini, shiitake, button mushrooms, or any other wild mushrooms you prefer. Using a mix of different mushrooms will add depth of flavor to your stuffing.
- Cornbread Texture: Ensure that your sourdough cornbread is stale before using it in the recipe. Stale cornbread absorbs the flavors and moisture better, resulting in a better-textured stuffing.
- Pecan Substitution: If you have allergies or prefer a different nut, you can substitute pecans with walnuts, almonds, or chestnuts for a unique twist.
- Dried Porcini Mushrooms: Dried porcini mushrooms add intense flavor to the stuffing. You can use dried shiitake mushrooms or omit them if you can't find them. However, they do enhance the overall mushroom flavor.
- Make-Ahead Option: You can prepare the stuffing a day in advance up to the point of baking. Cover and refrigerate it, then bake it when you serve it. Please let it come to room temperature before baking to ensure even cooking.
- Customize Seasonings: You can adjust the seasonings to your taste. Add a pinch of red pepper flakes for heat or a dash of nutmeg for extra warmth.
- Broth Variation: Chicken broth will work if you’re not vegan or vegetarian.
- Storage: Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven or microwave before serving.
- Serve with Gravy: Mushroom stuffing pairs wonderfully with gravy. Consider serving it alongside a flavorful mushroom or herb gravy for a perfect combination.
- Experiment: Feel free to experiment with different herbs and spices to suit your taste. Sage, rosemary, or marjoram can be lovely additions.
- This mushroom stuffing recipe is a versatile side dish that complements various main courses, particularly roast poultry like turkey or chicken. Still, it can also be enjoyed as a delicious standalone dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American