Continuing the semi-vegetarian path I recently started on, I want to share the stuffing recipe that I used for Thanksgiving. Yes, this mushroom-based stuffing did share a plate with turkey but hey, it was nice to have a bigger portion of the plate taken up by veggies than usual.
Now, I know stuffing is typically reserved for Thanksgiving but I think this dish is much more universal and could go just as well with a pork chop or stuffed squash as it did with turkey and cranberry sauce.
Vegetarian Mushroom Stuffing (serves 10-12)
- 1 large loaf french bread, cut into 1″ cubes
- 2 tbsp olive oil
- 2 tbsp butter
- 1/3 lb baby bella mushrooms, sliced
- 1/3 lb white mushrooms, sliced
- 1/3 lb assorted mushrooms of your choice, sliced
- 4 large shallots, chopped
- 3 celery stalks, chopped
- 1/3 cup fresh parsley, chopped
- 3 cups vegetable broth
- dried rosemary, thyme, oregano, salt, and pepper to taste
- Dry out bread in oven at 300 F on a cookie sheet for about 15 minutes. As an alternative, you can leave the cubed bread out overnight. Place in a large bowl.
- In a large skillet, heat the oil and butter over high heat. Add the mushrooms and cook until tender and the excess liquid has evaporated but the pan is not dried out.
- Stir in shallots and celery.
- Lower heat to medium-low and stir in parsley, salt, pepper, and assorted herbs.
- Gently mix mushroom mixture with bread.
- Spoon mixture into a buttered casserole dish. Pour vegetable broth over the dish.
- Bake at 350F for 50 minutes, or until browned on top.