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Wild Mushroom and Herb Stuffing

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 8 servings

Ingredients

  • 1/2 cup butter - cut in two 4 tablespoon cubes
  • 1 1/2 cups chopped celery
  • 1 medium onion, chopped
  • 3-4 cups shiitake mushrooms, sliced if large - can subsitute with crimini mushrooms
  • 3 cloves garlic, chopped
  • 2 tablespoons fresh sage
  • 2 tablespoons fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 tablespoon lemon juice
  • 2 cups chicken broth
  • 1 loaf cubed day old sourdough bread - tear the bread in pieces for a rustic look
  • salt & pepper

Instructions

  • Preheat the oven to 375 degrees. Lightly grease a 9x13 inch baking dish.
  • Heat a large skillet over medium heat. Melt 4 tablespoons of the butter and add the celery, onion and mushrooms. Cook until the vegetables are soft about 10 minutes.
  • Add the garlic, sage, thyme, and rosemary. Cook for 30 seconds while stirring, then add the remaining 4 tablespoons of the butter. Remove from heat and set aside, allow the butter to melt.
  • In a large bowl, add the lemon juice and the chicken broth and season with salt and pepper.
  • Add the bread to the bowl and gently toss to coat. Add the mushroom mixture and mix until evenly combined.
  • Pour the mixture into the prepared baking dish. Cover with foil and bake for 30-40 minutes. Remove the foil and continue to bake for 5-10 more minutes until the top is golden brown.