Happy stuffing season everyone! I luuurrrrrveeee stuffing and make it all year. Summer stuffing? Hell yes. Stuffing for breakfast, why not? So I’m obviously in my natural element for the month of November. Since I’m on a mission to try to love mushrooms, I thought I’d whip up a recipe for a mushroom-y stuffing – and hey, whaddya know, I really loved it! And Sir Dave mega-approved, so I’d call this one a success! I also don’t think adding bacon to this would be a bad idea if you’re feeling adventurous. 😀
What’s your favorite stuffing recipe? I’d love to hear what you’re sharing on your table next Thursday! Gobble gobble.
Cook time: Approx. 1 hour, 10 minutes
10 oz pearl onions
1 tbs olive oil
8 oz baby bell mushrooms, sliced
3 stalks of celery, chopped
4 tbs butter
6 cups chopped stale french bread
4 cups chopped stale white bread
1 3/4 chicken stock
3 tbs chopped fresh parsley
1 tbs chopped fresh rosemary
1 tbs chopped fresh thyme
1 tsp salt
1/2 tsp fresh cracked pepper
First preheat the oven to 350. Place the pearl onions, unpeeled, on a sheet pan and toss with the olive oil. Pop in the oven and let them roast away for 20 minutes until tender. Remove, let cool, then peel and chop, set aside. Keep the oven on at 350. Next up add the butter, mushrooms and celery to a saucepan over medium/low heat and cook until mushrooms are golden and celery is tender, about 15 minutes. Chop up the bread into bite-size squares and add to a large bowl. Add the celery and mushrooms (with the butter!) to the bread. Then add the onions, herbs, salt and pepper. Next add the stock slowly and mix it all together, using only enough stock to ensure the bread is – that dreaded word – MOIST. 😀 Last, pop the stuffing into a baking dish and bake for 45-50 minutes in the oven until the top is slightly golden.
And my recommendation is always top with gravy. Gravy on everything is my Thanksgiving motto. And I may have even melted a little butter and topped the stuffing off with that after it came out of the oven…YOLO.