| Unsalted Butter | 1 stick (8 tbsp) | |
| Olive Oil | 1 tbsp. | |
| Dry White Wine | 1/2 cup | |
| Mushrooms | 1 lb., sliced | |
| Salt & Pepper | To taste | |
| Celery | 3 stalks & leaves, diced | |
| Yellow Onion | 1, diced | |
| Sage | 5 leaves, minced (2 tbsp.) | |
| Thyme | 5 sprigs, minced (2 tbsp.) | |
| Chicken Broth | 2 Cups | |
| Egg | 1 | |
| Parsley | 1/4 cup, chopped | |
| Stale Bread | 8 cups, cubed |
Butter a large baking dish.
Heat oil in a large skillet over medium heat.
Add wine to the skillet and cook for about 3 minutes.
Add 1 tablespoon of butter to skillet and then add mushrooms.
Season with 1 teaspoon salt and some pepper.
Cook, stirring occasionally, until the mushrooms brown, about 5 minutes.
Transfer the mushrooms with a slotted spoon to a bowl.
Melt 4 more tablespoons of butter in the skillet.
Add celery, onions, sage, thyme. Cook for about 5 minutes.
Add in the chicken broth and bring to a simmer.
Beat egg and parsley in another large bowl. (Eggs act as a binder, keeping all the other ingredients in place).
Add bread cubes and mix.
Add reserved mushrooms and toss together.
Preheat oven to 375 degrees F.
Pour in the vegetables and broth, toss again until evenly coated.
Transfer mixture to prepared baking dish, cover with foil.
Bake for 30 minutes.
Then uncover, lightly flip stuffing.
Continue to bake until golden, about 30 minutes more.
Garnish baked stuffing with celery leaves. ENJOY!
>> Even though it takes a bit of time to assemble and cook baked stuffing, it is always a great side to have along with many meals. It’s much better than store-bought stuffing and you can control how much salt or any other ingredients you want added or decreased. Why not get creative and add other things to this recipe. You can easily scale this recipe up or down to fill your household’s appetite.
No Comments