Wild Mushroom Stuffing

People have asked me for my stuffing recipe, but it’s one of those things I have never written down. I make the stuffing every year for Thanksgiving and sometimes on Christmas if we’re having a Christmas goose (like we are this year), but I always just sort of toss it together, never measuring, never photographing, just get it done so we can get that turkey in the oven! It’s mid-morning, usually, and there’s lots of activity going on with children running about and grown-ups drinking coffee and talking. Me, I typically have my chai somewhere nearby, sipping on tea in between adding things and tossing the stuffing together.

My recipe is a little different than most dressings because I don’t use dried bread. There’s no need for that in my book. Just cut up some (preferably homemade!) bread, toss it with onion, celery & mushrooms, add a little butter, olive oil, salt and that’s perfect. It’s okay if the bread is a little old and stale. Personally I like it best when there’s a little crunch to it, but I’ll eat it regardless.

Wild Mushroom Stuffing

• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: enough for a crowd!

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Ingredients

Scale 1x2x3x

• 3/4 – 1 cup reconstituted dried wild mushrooms (my favorite is Morel mushrooms)
• 8 cups bread cubes (I typically use my dad’s homemade whole wheat bread)
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 1/4 – 1/2 cup mushroom juice (from reconstituting the mushrooms)–or use chicken broth or wine
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons melted butter
• 1/4 teaspoon dried sage
• 3/4 – 1 teaspoon Red Robin seasoning (or use salt to taste)
• Freshly ground pepper, to taste

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Instructions

1. Reconstitute the mushrooms by putting them in a microwave-safe bowl, covering with water and microwaving until hot. Cover the bowl with a plate to seal in the moisture and let them sit for at least 15 minutes to soak up the liquid.
2. Meanwhile, cut up the bread cubes, onion and celery, put them in a large mixing bowl and toss to mix.
3. Drain the liquid from the mushrooms, reserving it, then toss the mushrooms in along with the bread, celery & onion.
4. Drizzle the mushroom juice over the bread and toss the cubes a bit. Then the olive oil and toss again. Then the butter and toss a little more. Sprinkle on the sage, Red Robin Seasoning and pepper and toss again.
5. Prep your turkey or chicken as you wish. Stuff the stuffing into the cavity of the bird if you want your stuffing soft and wet … or if you like your stuffing with a little crunch, just arrange it in the dish around the bird. We usually like to do a little of both to please everyone.
6. Cook the bird until done. Spoon the stuffing out and serve alongside.

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Notes

I didn’t include cook time because that depends on the cook time of your bird.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Foodie Friends Friday, Real Food Friday, Freedom Fridays, The Weekend Re-Treat and Weekend Potluck.