Name: Mushroom Schmaltz Stuffing
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 servings
Ingredients: 12 tablespoons rendered chicken fat (schmaltz); 2 large onions, chopped; Kosher salt and freshly ground pepper; 3 cloves garlic, minced; 2 tablespoons chopped fresh sage; 1 pound cremini mushrooms, thinly sliced; 2 1/2 cups low-sodium chicken broth; 2 large eggs; 1/2 cup plus 2 tablespoons finely chopped fresh parsley; 16 cups cubed stale sourdough bread; 2 tablespoons unsalted butter, cut into small cubes

Directions

Preheat the oven to 375 degrees F. Heat 10 tablespoons chicken fat in a large Dutch oven over medium-high heat. Add the onions and a big pinch each of salt and pepper. Cook, stirring occasionally, until golden brown, about 12 minutes. Add the garlic and sage; cook, stirring, 1 minute.
Meanwhile, heat the remaining 2 tablespoons chicken fat in a large nonstick skillet over medium-high heat. Add the mushrooms and a pinch each of salt and pepper. Cook, stirring occasionally, until browned at the edges and tender, 6 to 8 minutes. Stir the mushrooms into the onions, then add the chicken broth, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then remove from the heat.
Whisk together the eggs and 1/2 cup parsley in a large bowl. Add the bread cubes and vegetable-broth mixture; toss to combine. Transfer to a 3-quart baking dish and dot with the butter. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, 25 to 30 more minutes. Let cool 10 minutes. Top with the remaining 2 tablespoons parsley.

Photograph by David Malosh

Mushroom Schmaltz Stuffing

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