Getting ready for Thanksgiving? It wouldn’t be complete without my favorite side dish: moist and flavorful Wild Mushroom Stuffing made with rosemary bread.
1/2 cup unsalted butter, plus 2 tablespoons, divided
2 cups yellow onion (1 large), diced
2 cups celery (about 8 small stalks), diced
4 tablespoons fresh minced herbs (sage, rosemary, thyme)
.88 ounce package dried wild mushrooms
3 cups chicken stock (or turkey if you have it)
1 large egg, beaten
1/4 cup parsley, minced
17 ounce (or thereabout) loaf of bread, cubed
1. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes.
2. Rinse dried mushrooms and allow to soak and rehydrate in 3 cups turkey or chicken broth. Add to skillet and bring to a simmer.
3. Beat egg with 1/4 cup chopped parsley in a large bowl; add cubed bread, then pour in the vegetable and broth mixture and toss. Transfer to a buttered baking dish and dot with butter.
4. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes.
Full Recipe: Self Proclaimed Foodie.