Mushroom and Herb Bread Stuffing
Mushroom Herb Bread Stuffing
Mushrooms and herbs add a delicious earthy flavour to this easy bread stuffing recipe that can be made in the oven or stuffed into a big ole turkey. If baked in the oven, this offers a delicious vegetarian option for your holiday guests.
In our house, stuffing is just as important as the turkey at Thanksgiving dinner. My mom’s version is delicious and just uses tons of onions and butter. It is stuffed inside the cavity of the turkey and absorbs the delicious juices and fats from the turkey.
This recipe is a take on a traditional bread stuffing but the addition of fresh herbs and cremini mushrooms gives it a lovely earthy and savoury flavour that I just can’t get enough of.
Mushroom and Herb Bread Stuffing
Ingredients:
12 cups dried bread pieces 1" in size
1/2 cup unsalted butter
2 onions chopped
1 cup celery ribs chopped
1 clove garlic minced
1/2 lb cremini or white mushrooms cleaned and sliced
2 cups vegetable broth
1/3 cup fresh parsley minced
2 tsp fresh rubbed sage
1 tsp fresh rosemary minced
1 tsp poultry seasoning
1 tsp salt
1/2 tsp pepper
Directions:
Preheat oven to 325°F.
Melt butter in a large saucepan over medium heat. Add mushrooms, onions, garlic and celery and cook until tender.
Pour in vegetable stock. Add parsley, sage, rosemary, poultry seasoning, salt and pepper. Let simmer for 1 minute.
Add dried bread cubes to a large bowl. Pour mushroom and herb mixture over the bread crumbs and mix to moisten the bread crumbs. They should be moist but not overly mushy. Add 1/2 – 1 cup of warm water if additional moisture is needed and mix.
Grease a 2-quart baking dish. Add the uncooked stuffing to the baking dish. Bake for 40-50 minutes or until the stuffing is slightly browned on top. Remove from oven and serve!
Dig in, and Happy Thanksgiving!
This vegetarian stuffing is a perfect addition to you holiday table! If you made it, I’d be so grateful if you would let me know in the comments if you enjoyed it!