Ingredients
- 6 cups day-old rustic bread, cubed
- 1 cup cremini or shiitake mushrooms, sliced
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme, chopped
- 4 tablespoons butter
- 3 cups chicken or vegetable broth
- 1 cup toasted pecans or walnuts, chopped
- Salt and pepper, to taste
Instructions
- Prepare the bread: Cut the bread into cubes and let sit out overnight to dry.
- Sauté the aromatics: Melt butter in a skillet over medium heat, add onion, and sauté until soft. Add celery and cook for an additional 4 minutes.
- Add the mushrooms: Stir in mushrooms and salt, cooking until golden.
- Incorporate fresh herbs: Add chopped sage, thyme, and parsley and cook for one minute.
- Combine with bread: Combine bread with the sautéed mixture in a large bowl.
- Moisten with broth: Gradually add broth until just moistened, avoiding sogginess.
- Add toasted nuts: Stir in toasted nuts.
- Season to taste: Adjust salt and pepper as needed.
- Bake the stuffing: Transfer to a greased baking dish. Cover and bake at 350°F (175°C) for 25 minutes, then uncover and bake until golden.
- Serve and enjoy: Allow to rest for 5 minutes before serving.
Notes
Feel free to substitute bread with gluten-free options or use apples instead of mushrooms for a different flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian