Classic Mushroom Stuffing

About This Recipe:

Even though stuffing is technically a “side dish,” it is by far my favorite part of Thanksgiving and Christmas dinner. I’m not sure if most families even make stuffing for Christmas, but I’m on a mission to normalize stuffing as a part of everyday life. This recipe is nothing fancy, just your run of the mill vegetables, and bread baked together with broth, but it’s oh so good and feels very special. I prefer stuffing with sourdough bread, but you could also use a baguette, ciabatta, etc.


Ingredients (6-8 servings) 

-2 tbls butter
-1 large onion, diced
-4 garlic cloves, minced
-1.5 cups celery, finely diced
-1.5 cups carrots, finely diced
-8 oz mushrooms, diced
-1 tsp fresh thyme
-2 eggs
-1/4 cup parsley, chopped
-1 loaf of sourdough bread (about 12 oz)
-2 cups vegetable stock
-Olive oil
-Salt and pepper

Instructions (1 hour)

1. In a large skillet over medium heat, melt the butter and add a tbl of olive oil. Add in the onion, garlic, celery, and carrots, and cook for 8-10 minutes until softened. Season with salt and pepper and then transfer the mixture to a large bowl.
2. Add the mushrooms to the skillet and brown until fully cooked (about 6 minutes.) Sprinkle in the fresh thyme, and then transfer to the bowl.
3. Once the vegetables have slightly cooled, mix in the eggs and parsley until well combined. Then tear the bread into large bite sized pieces and toss with the mixture.
4. Pour in the vegetable stock and evenly coat the bread. Then spread the stuffing into a large baking dish and bake at 350 degrees F for 40 minutes until the top is golden brown and the stuffing has set.

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