Mushroom Stuffing with Shallots and Fresh Herbs
- 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
Spread bread cubes on 2 large baking sheets; let sit on the counter overnight, or bake in a preheated 300°F oven until just dried, about 15 minutes.
Transfer to a large bowl.
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.
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- 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