My family loves mushrooms, so this recipe is always well received!
This is great for Thanksgiving or any time you want stuffing with great flavor. Use all button mushrooms if you wish and you can start with bread cubes/unseasoned croutons instead of making your own. Can be made ahead and reheated. I prefer my stuffing soft, so I leave the dish covered with foil the entire time it’s in the oven. Enjoy!
1 tablespoon unsalted butter/margarine
2 onions, chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
3 garlic cloves, chopped
1 Granny Smith apple, peeled, cored and chopped
1 pound white mushrooms, chopped
1/2 pound Shitake mushrooms, chopped (or use more regular mushrooms here!)
3/4 teaspoon salt
1/4 cup sherry (I have used vermouth or white wine instead)
2 tablespoons chopped fresh sage or 2 teaspoons dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1-1/2 pounds firm white bread, cut into 1-inch cubes and dried (or one bag of dried bread cubes)
14-1/2 ounce can low sodium chicken broth
1/2 teaspoon fresh ground pepper
Spray a 3-quart baking dish with nonstick spray. Melt butter in a large skillet. Add onions, celery, carrot and garlic. Saute until the vegetables begin to soften, about 8 minutes. Stir in the apple and cook 3 minutes more. Add all the mushrooms and 1/4 teaspoon of the salt. Saute until the mushrooms begin to give off their liquid and soften, about 6 minutes. Stir in the sherry, sage, and thyme. Cook until the liquid has evaporated. Remove from heat.
Combine vegetable mixture, bread cubes, broth, remaining 1/4 teaspoon salt, and pepper in a large bowl. Toss well to combine then transfer to the baking dish. Cover dish with foil. Bake 15 minutes at 350 then remove foil and bake until stuffing is heated through and crisp on top (about 20 minutes). Serves 12.