This stuffing might just steal the show at the next family meal!
Here at Sweet July, we’re true believers that side dishes are just as important as the main. This Mushroom Medley Stuffing uses three variations of mushrooms and all the classic makings of a delicious stuffing for a dish that’s giving main character energy.
Mushroom Medley Stuffing
Serves 12 people
- 1 tbsp unsalted butter, plus more for greasing dish
- 1 (1-pound) loaf rustic bread, cut into 1-inch cubes (10 cups)
- 2 tbsp olive oil
- 1 small white onion, chopped (1 cup)
- 2 celery stalks, chopped (¾ cup)
- 8 ounces fresh cremini mushrooms, chopped (2 cups)
- 4 ounces fresh shiitake mushrooms, coarsely chopped (1 cup)
- 4 ounces fresh oyster mushrooms, coarsely chopped (1 cup)
- 1/4 cup dry white wine
- 1 tbsp dried sage
- 2 garlic cloves, finely minced (2 teaspoons)
- 1 1/2 tsp dried thyme
- 1 1/2 tsp kosher salt, divided
- 1 large egg, lightly beaten
- 1/2 tsp black pepper
- 2-2 1/2 cups unsalted chicken stock or vegetable stock, as needed
- Preheat oven to 350°, with rack about 8 inches from heat source. Grease a 13-by-9-inch baking dish with butter. Place bread cubes in a large bowl; set aside.
- Heat oil and butter in a large skillet over medium-high. Add onion and celery; cook, stirring occasionally, until softened, 4 to 5 minutes. Add mushrooms, wine, sage, garlic, thyme and 1 teaspoon of salt. Cook, stirring occasionally, until mushrooms have softened and most of the liquid has evaporated, 5 to 7 minutes. Remove from heat; add mixture to bread in bowl. Let cool slightly, about 5 minutes.
- Add egg, pepper, 2 cups of the stock and remaining salt to the bread mixture; toss together to combine. If needed, add remaining stock (bread should be spongy—not pooling in liquid).
- Spoon mixture into prepared baking dish, and cover with aluminum foil. Bake for 25 minutes. Remove foil. Continue baking for 10 minutes. Turn oven to broil. Broil until bread is golden brown with some crispy bits, 3 to 4 minutes.