Mushroom and Rosemary Stuffing

mushroomandrosemarystuffing
Photo by Grant Cornett
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 364 calories
    • Calories 161 calories from fat
    • 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

Ingredients

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