Triple-Mushroom Stuffing

Triple-Mushroom Stuffing

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  • Prep Time


  • Total Time


  • Servings



  • 12

    oz. bread, cut into ¾" cubes

  • 3

    tbsp unsalted butter, divided

  • 2

    tbsp canola oil, divided

  • 8

    oz. cremini mushrooms, chopped

  • 8

    oz. shiitake mushrooms, chopped

  • 4

    oz. white mushrooms, chopped

  • 1

    tbsp sherry vinegar

  • c chopped yellow onion

  • ½

    c chopped celery

  • 2

    tbsp chopped fresh thyme

  • 1

    tbsp minced fresh garlic

  • ¼

    c chopped fresh parsley

  • ¾

    tsp freshly ground pepper

  • ¼

    tsp kosher salt

  • c unsalted chicken stock

  • 2

    large eggs

  • Cooking spray


Preheat oven to 400 degrees F. Arrange bread cubes in a single layer on a baking sheet. Bake at 400 degrees F for 20 mins or until golden, stirring after 10 mins. Place the bread cubes in a large bowl. Reduce the oven temperature to 350 degrees F. Heat a large skillet over medium-high heat. Add 1 tbsp butter and 1 tbsp oil; swirl until butter melts. Add mushrooms. Cook 10 mins until browned and liquid evaporates. Add vinegar, scraping pan to loosen brown bits. Add mushrooms mixture to bread cubes; toss to combine. Return skillet to medium high. Add remaining 1 tbsp oil; swirl. Add onion, celery, thyme and garlic; saute 10 mins. Remove pan from heat; stir in parsley, pepper and salt. Add onion mixture to bread mixture; toss to combine. Melt remaining 2 tbsp butter in skillet. Combine butter, stock and eggs in bowl, stirring with whisk. Drizzle stock mixture over bread mixture; toss. Let stand 10 mins or until liquid is absorbed, stirring occasionally. Spoon bread mixture into a 2 quart glass or ceramic baking dish coated with cooking spray. Bake at 350 degrees F for 25 mins or until browned.


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