Mushroom and Rosemary Stuffing

Mushroom and rosemary stuffing
Grant Cornett
Serves 8
preparation
60
minutes
cooking
120
minutes

Ingredients

3
tablespoons
olive oil
2
pounds
cremini mushrooms, quartered
6
tablespoons
unsalted butter, plus more for the baking dish and foil
1
large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups)
2
medium onions, chopped
4
celery stalks, thinly sliced
kosher salt and black pepper
3/4
cup
dry sherry
2 1/2
cups
low-sodium chicken broth
2
large eggs, beaten
1/2
cup
chopped fresh flat-leaf parsley
1
tablespoon
chopped fresh rosemary

Directions

  1. Heat oven to 375° F. Heat the oil in a large skillet over medium heat. Working in batches, cook the mushrooms, tossing occassionally, until browned, 8 to 10 minutes. Transfer to a plate and reserve the skillet.
  2. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.
  3. Meanwhile, wipe out the skillet and melt the butter over medium heat. Add the onions, celery, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the sherry and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.
  4. Add the bread, broth, eggs, mushrooms, parsley, rosemary, and ½ teaspoon salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.
Kristen Evans Dittami
October 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 161
  • Fat 18 g
  • Sat Fat 8 g
  • Cholesterol 80 mg
  • Sodium 875 mg
  • Protein 11 g
  • Carbohydrate 38 g
  • Sugar 5 g
  • Fiber 3 g
  • Iron 3 mg
  • Calcium 95 mg
What does this mean? See Nutrition 101.