Mushroom-Sourdough Stuffing
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 595
- Total Fat
- 23
- Saturated Fat
- 12
- Carbohydrates
- 81
- Dietary Fiber
- 9
- Sugar
- 11
- Protein
- 20
- Cholesterol
- 92
- Sodium
- 1047
- Total: 1 hr 30 min
- Active: 40 min
Ingredients
1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the dish
5 cups low-sodium chicken broth
1 ounce dried porcini mushrooms
1 1/2 pounds mixed fresh wild mushrooms (such as shiitake and oyster), trimmed and sliced
Kosher salt and freshly ground pepper
6 large shallots, chopped
3 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 large eggs
1/4 cup chopped fresh chives
16 cups stale 1/2-inch sourdough bread cubes (about 2 pounds)
Directions
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Bring the chicken broth and dried porcinis to a boil in a medium saucepan. Reduce the heat and simmer until the broth takes on a strong mushroom flavor, about 15 minutes. Strain the liquid through a fine-mesh sieve into a large liquid measuring cup or bowl. Chop the porcinis and set aside.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add the wild mushrooms and cook, undisturbed, until starting to brown, about 5 minutes. Continue to cook, stirring occasionally, until well browned and tender, 5 to 7 minutes. Season with salt and pepper and remove to a plate.
- Add 6 tablespoons butter, the shallots, garlic and thyme to the skillet. Cook, stirring, until the shallots are tender and lightly browned, 4 to 5 minutes. Add the wild mushrooms, porcinis, reserved mushroom liquid, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, then remove from the heat.
- Whisk the eggs with 2 tablespoons chives in a large bowl. Add the bread cubes and mushroom mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, about 20 minutes. Let cool at least 15 minutes before serving. Sprinkle with the remaining 2 tablespoons chives.