Enjoy this golden-brown bounty of succulent mushrooms, onions, sage, and thyme at your next holiday feast.
At this time of year, many of us are starting to plan for the winter holidays and think about what we might put on the dinner table. While tradition is near and dear to my heart, I’m in the mood to try new recipes, and mushroom stuffing is currently one of the most attractive options on my list. Now that I’ve added flavorful mushrooms to my stuffing, I can simply never go back to plain stuffing. Full of a medley of fresh fungi, this dish has an irresistibly varied texture that’s like a party in your mouth. Don’t worry, I still include the classic stuffing ingredients: aromatic herbs, garlic, onions, and sourdough bread.
By the way, stuffing is my favorite Thanksgiving food. In fact, it’s the favorite of a lot of people I know. So why do we only make it once a year? Since free will exists, I’ve started making stuffing year-round, whenever I crave it. I definitely associate it more with the coziness of fall, so it makes a regular appearance at autumn dinners in my house.
Is This Mushroom Stuffing Healthy?
While stuffing isn’t the healthiest dish on a holiday dinner table, mushrooms are a nutritious addition to any meal. They’re full of vitamins, minerals, and antioxidants. Aside from that, there are a few ways you can adjust this recipe to suit your needs if you’re looking for something a little healthier. For example, you could use olive or avocado oil instead of butter as well as low-sodium broth. With the rest of the ingredients being fresh and free from added preservatives or sugars, this recipe makes for a tasty side that doesn’t hurt when it’s properly portioned.
Can You Cook This Stuffing Inside A Turkey?
While this recipe calls for cooking the stuffing in its own separate dish, many chefs like to cook their turkey and stuffing together, which keeps everything ultra flavorful, tender, and moist. However, some people are nervous about doing this because of the risk of cross-contamination when bacteria from the raw bird is transferred to the stuffing.
According to the USDA criteria for safe cooking, it’s important to stuff the bird loosely and cook the turkey immediately. The turkey is done when a food thermometer reads 165˚F in the deepest part of the thigh, wing, breast, and the stuffing’s center. Immediately remove the stuffing from the bird and cover it. Let the turkey rest in the oven for 20 minutes before serving. These steps ensure that everything gets properly cooked and will leave you with a golden-brown bird overflowing with deliciousness.
How Do I Store Leftovers?
Leftovers can be kept in airtight containers in the fridge for up to 4 days or frozen for 3 months. Thaw overnight in the fridge before heating up in the oven at 350°F for 10-15 minutes.
Serving Suggestions
Other than turkey, mushroom stuffing makes a great accompaniment to all kinds of dinner dishes, including Chicken And Potatoes, Broccoli-Cranberry Salad, Green Beans, and Cornbread Casserole.
Finish with a dazzling dessert of Pecan Pie Healthy Stuffed Sweet Potatoes, and you’ve got a new kind of holiday meal!
Ingredients
- 1 loaf sourdough bread cubed (about 12 cups)
- 1/2 cup unsalted butter
- 1 cup diced yellow onions
- 3 cloves garlic minced
- 2 ribs celery diced
- 1 pound mixed mushrooms chopped
- 1/3 cup fresh parsley chopped
- 1 1/2 tablespoons fresh sage chopped
- 1 tablespoon fresh thyme chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/4 cups vegetable or chicken broth
Instructions
- Preheat the oven to 300°F. Spread the cubed sourdough bread on a baking sheet. Bake until dry and crispy, about 25-30 minutes, stirring halfway through. Remove and set aside.
- In a large skillet over medium heat, melt butter and add onions, celery, garlic, and mushrooms. Cook until vegetables are softened and fragrant and mushrooms release their moisture, about 10 minutes. Stir in parsley, sage, and thyme, and cook for another 2 minutes.
- Increase oven to 375°F. In a large bowl, combine the toasted bread cubes with the cooked vegetable mixture. Season with salt and pepper. Gradually add broth until the mix is moist but not soggy.
- Transfer the mixture to a greased baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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