HERB AND MUSHROOM STUFFING

HERB AND MUSHROOM STUFFING image

Yield makes 8 servings

Number Of Ingredients 13

1 1-pound loaf firm-textured artisan bread
1/2 cup plus 2 tablespoons unsalted butter, softened
1 yellow onion, diced 1/4 inch
2 stalks celery, diced 1/4 inch
1-1/2 pounds fresh mushrooms, chopped coarsely
1/2 cup packed finely chopped fresh parsley
2 tablespoons finely chopped fresh sage
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh savory or marjoram
1-1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 cups Fortified Chicken Stock
2 eggs

Steps:

Preheat oven to 350 degrees. Cube bread into 1/2" cubes. Place cubes on an ungreased baking sheet in a single layer and toast in the oven for 15 to 18 min, turning once, until crisp but not browned. You will have about 10 cups. Set aside to cool. Use one T of the butter to grease a wide 10-12 cup baking dish. Melt 1/2 cup butter (1 stick) in a saute pan over medium heat. When it foams, add the onion and celery and cook for 8 minutes until vegetables have softened. Scrape all the butter and vegetables into a large mixing bowl, and let cool for 10 min. Saute the mushrooms in butter, and add to the mixing bowl. Add the toasted bread to the mixing bowl, along with the parsley, sage, thyme, savory/marjoram, salt and pepper. Toss to combine all the ingredients and coat the bread with the melted butter. Pour in 2 cups of the stock (it should be cool) and stir. Beat the two eggs into the remaining 1 cup stock and stir into the stuffing, just enough to blend without overmixing. Spoon the stuffing into the baking dish without packing it down. Dot it with the remaining T. butter and cover the baking dish with aluminum foil. Refrigerate overnight or until ready to bake. To bake, place the covered stuffing into an oven set anywhere between 350-425 degrees; bake 30 min. Remove cover and continue baking until stuffing crowns in the center and the top browns, 30-45 minutes more.