- 1 large loaf seeded hearth bread (about 1 1/3 pounds), cut into 3/4-inch cubes (about 12 cups)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 pound assorted mushrooms, such as oyster, shiitake or chanterelle, chopped
- 4 large shallots, chopped
- 3 stalks celery, chopped
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped mixed fresh herbs such as sage, thyme, marjoram and oregano
- 1 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 3 cups low-sodium vegetable broth
In a large skillet, heat oil and butter over medium heat. Add mushrooms and cook, stirring frequently, until very tender, about 10 minutes. Stir in shallots and celery and cook for 3 minutes more. Stir in parsley, mixed herbs, salt and pepper and transfer mixture to the bowl with bread. Stir in broth and let sit for a few minutes until liquid is absorbed.
If using to stuff a turkey, cool completely and follow stuffing directions for your recipe. If baking separately, preheat the oven to 350°F. Spoon stuffing into a large buttered baking dish. Smooth the top and bake until browned and crisp, about 50 minutes.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.