The same canít be said for everyone, but over here, stuffing (at any meal) is a big deal. Stuffing is another one of those standard dishes that is very adaptable, and it really doesn’t take much to transform it into the front-runner of a dinner. This recipe will definitely pique people’s interest, so if you’re looking for something that pairs really well with other foods, but can also stand alone, look no further!
Mushroom, Onion and Sage Stuffing
- 10-12 cups dried bread crumbs (or 16-18-ounce loaf rustic white bread)
- 6 tablespoons unsalted butter; additional 2 tablespoons, melted
- 4 cups mushrooms, quartered
- 1 pound yellow onions, diced
- 4 large stalks celery, diced
- 3 large cloves garlic, minced
- 1/4 cup finely chopped fresh sage leaves
- Leaves from 2 stalks thyme
- 2 large eggs, beaten
- 2 cups chicken or vegetable stock
- 1 teaspoon salt
- Freshly ground black pepper
1. Preheat oven to 375ºF and butter a 9×13 baking dish.
2. Rinse, pat dry and quarter the mushrooms. Heat the butter in a large pan and add mushrooms, onions, celery and garlic and cook until they are soft, stirring frequently.
3. Add sage and thyme to the vegetables and cook for a 3 minutes, then take off heat.
4. Beat the eggs with the chicken stock and season with salt and pepper.
5. In a large bowl, combine the breadcrumbs and egg mixture. Then add in the cooked vegetables and herbs.
6. Pour into baking dish and drizzle with melted butter.
7. Cover and bake for 30 minutes. Uncover and bake for another 15-20 minutes or until top is browned. Some burned pieces are fine.
8. Let cool for 10 minutes before serving.
Recipe adapted fromThe Kitchn