| Level: | Easy |
| Total: | 2 hr |
| Prep: | 45 min |
| Inactive: | 15 min |
| Cook: | 1 hr |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 2 hr |
| Prep: | 45 min |
| Inactive: | 15 min |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 8 slices white bread, cut into 1/2-inch pieces
- 1 1/2 pounds mixed mushrooms, such as cremini and shiitake
- 2 to 3 tablespoons unsalted butter, plus more for the pan
- 2 tablespoons extra-virgin olive oil
- 6 shallots, sliced
- 4 cloves chopped garlic
- 1 tablespoon minced fresh rosemary
- 1/4 cup Cognac, or other brandy
- 2 cups chicken broth, homemade or low-sodium canned
- 2 teaspoons kosher salt
- 1 cup heavy cream
- 3 large eggs, beaten
- Freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 350 degrees F.
- Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool.
- Trim the dry part from the bottom of the cremini stem and quarter. Stem and quarter the shiitakes. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes. Add an additional tablespoon of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer.
- Whisk the cream, eggs, and pepper, to taste, in a large bowl. Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 363 |
| Total Fat | 22 g |
| Saturated Fat | 11 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 11 g |
| Cholesterol | 115 mg |
| Sodium | 665 mg |
| Serving Size | 1 of 8 servings |
| Calories | 363 |
| Total Fat | 22 g |
| Saturated Fat | 11 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 11 g |
| Cholesterol | 115 mg |
| Sodium | 665 mg |
Reviews
Such a flavorful stuffing. This has been on our Thanksgiving menu for over 10 years now. It does take longer to make than other side dishes we make, but I get requests every year for it. Its a must have for us!
I have dried bread stuffing, unseasoned. Anyone have an idea as to how much will be equivalent to the 8 pieces of torn, toasted bread called for in this recipe? Thanks so much for any assistance! 🙂
I’m not a big cook throughout the year, but I look forward to hosting Thanksgiving at our House just so I can make this delicious Stuffing. I have a fairly small family, but I have to make double the recipe so there is a little left for me the next day. It turns out perfect every year, and is the first thing that is added to the leftover plates of our guests. A true staple for years to come, and Thanksgiving can’t get here soon enough.
This is my go-to recipe for Thanksgiving.
This dressing — more like a savory bread pudding — was the star of our Thanksgiving meal. I used chanterelles, shiitakes and baby bellas. Everyone, even those who claim they don’t like stuffing, raved about its fabulous, rich flavor. Be sure to prepare the dressing several hours or even the night before to allow the toasted bread plenty of time to soak up all that wonderful liquid. Our turkey was a simple herb-roasted bird with a pan gravy – the dressing was the perfect accompaniment.
Made it last year and it turned out great. Definitely part of our thanksgiving meal again this year!
I’ve made this for a few years now and it is everyone’s favorite! I use a rosemary olive oil loaf for the bread cubes (Whole Foods sells a delicious one Using the variety of mushrooms listed in addition to a couple extra, provides maximum flavor! I also double and one time TRIPLED the recipe! My husband will eat this as an entree!
Wow, surprisingly good. Reading the ingredient list you might think this will just be okay but this was remarkably delicious. Absolutely recommend doubling it because you will want/need more. Try it and you will not be disappointed.
My family loved this recipe!! I will have to make double next time I make it. I grew up on cornbread dressing, so I was a little apprehensive about trying this. To my surprise it was totally awesome!! This is an extremely flavorful recipe!
Love, love, love this recipe. We’ve been using it at Thanksgiving for three years now and each year it’s one of the hits! The smokiness of mushroom stuffing combined with a maple glazed bird is just amazing. It’s also easy to “adapt”. My husband loves sausage stuffing, adding a bit halfway though baking was great!