Herb & Mushroom Stuffing
Seth Price
ingredients
- 3 Tbsp butter, plus extra for baking dish and foil
- 4 med celery stalks, chopped coarse (ab 2 cups)
- 3 med onions, chopped coarse (ab 3 cups)
- 10 oz mushrooms, sliced thin (ab 3 cups)
- 2 tsp dried sage
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried marjoram
- 1/4 cup sweet sherry
- 2 lg eggs, lightly beaten
- 1 cup chicken or turkey stock or low-sodium canned broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp ground black pepper
- 8 cup dried bread cubes (French, sourdough, or whole wheat are good choices)
- 1/2 cup minced fresh parsley leaves
directions
- 1
1. Heat butter in large skillet over medium high heat. Add celery and onions; sauté until softened, about 5 minutes. Add mushrooms; sauté until lightly golden and liquid evaporates, about 7 minutes. Add sage, thyme, rosemary and marjoram; sauté to blend flavors, 2 to 3 minutes. Add sherry; cook until reduced by half. Remove pan from heat; cool to room temperature.
- 2
2. Whisk eggs, stock, cream, salt, and pepper in large bowl. Add bread cubes, cooled vegetable mixture, and parsley; toss gently to mix.
- 3
3. Stuff turkey if desired; do so just before roasting. Turn remaining stuffing into buttered shallow baking dish; bake at 350 degrees, covered with buttered aluminum foil, until knife inserted into center feels warm to the touch, 25 to 40 minutes depending on amount of stuffing. Uncover and bake until top crisps slightly, 5 to 10 minutes.
Source: Cook's Illustrated
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