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Triple-Mushroom Stuffing

Photo: Jennifer Causey
Active time 1 hr
Total time 1 hr, 30 mins
Yield

Serves 10 (serving size: about 2/3 cup)

For a holiday side with earthy, savory depth, add a trio of mushrooms: creminis, meaty shiitakes, and mild white button mushrooms. A splash of sherry vinegar picks up the browned bits in the pan and rounds out the flavors beautifully. The mushrooms will release plenty of liquid after a couple of minutes in the pan; be patient and let these juices evaporate so your stuffing will be rich, not soggy.
 

Ingredients

  • 12 ounces whole-grain bread, cut into 3/4-in. cubes
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons canola oil, divided
  • 8 ounces cremini mushrooms, chopped
  • 8 ounces shiitake mushroom caps, chopped
  • 4 ounces white mushrooms, chopped
  • 1 tablespoon sherry vinegar
  • 1 1/2 cups chopped yellow onion
  • 1/2 cup chopped celery
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon minced garlic
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 2 1/2 cups unsalted chicken stock (such as Swanson)
  • 2 large eggs
  • Cooking spray

Nutrition Information

  • calories 214
  • fat 8.9 g
  • satfat 3 g
  • monofat 3.3 g
  • polyfat 1.8 g
  • protein 13 g
  • carbohydrate 21 g
  • fiber 4 g
  • cholesterol 46 mg
  • iron 2 mg
  • sodium 338 mg
  • calcium 81 mg
  • sugars 6 g
  • Est. Added Sugars 2 g

How to Make It

  1. Preheat oven to 400°F.

  2. Arrange bread cubes in a single layer on a rimmed baking sheet. Bake at 400°F for 20 minutes or until golden, stirring after 10 minutes. Place the bread cubes in a large bowl.

  3. Reduce the oven temperature to 350°F.

  4. Heat a large skillet over medium-high. Add 1 tablespoon butter and 1 tablespoon oil; swirl until butter melts. Add mushrooms; cook 10 minutes or until browned and liquid evaporates. Add vinegar, scraping pan to loosen browned bits. Add mushroom mixture to bread cubes; toss to combine.

  5. Return skillet to medium-high. Add remaining 1 tablespoon oil; swirl. Add onion, celery, thyme, and garlic; sauté 10 minutes. Remove pan from heat; stir in parsley, pepper, and salt. Add onion mixture to bread mixture; toss to combine.

  6. Melt remaining 2 tablespoons butter in skillet. Combine butter, stock, and eggs in a bowl, stirring with a whisk. Drizzle stock mixture over bread mixture; toss. Let stand 10 minutes 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°F for 25 minutes or until browned.