Wild Mushroom And Spinach Stuffing Recipe

Name: Wild Mushroom And Spinach Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, divided; 1 tablespoon olive oil; 1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups); 3 cups chopped onions (about 1 pound); 2 cups chopped celery (4 to 5 stalks); 1/4 cup chopped fresh Italian parsley; 2 tablespoons chopped fresh sage; 2 tablespoons chopped fresh thyme; 1 5-ounce container or bag baby spinach leaves; ½ cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds); 2 large eggs; 1 1/2 teaspoons fine sea salt; 1 teaspoon coarsely ground black pepper; 1 cup (or more) low-salt chicken broth

Servings: persons

3/4 cup (1 1/2 sticks) unsalted butter, divided
1 tablespoon olive oil
1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 5-ounce container or bag baby spinach leaves
½ cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
1 cup (or more) low-salt chicken broth

1
Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Saute until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.
2
Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Saute until vegetables are tender, about 12 minutes. Add all herbs; saute 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD:
3
Cool, cover, and chill.
4
Preheat oven to 350u00b0F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
5
Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
6
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup (1 1/2 sticks) unsalted butter, divided, 1 tablespoon olive oil, 1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups), 3 cups chopped onions (about 1 pound), and more.

Yes, Wild Mushroom And Spinach Stuffing falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom And Spinach Stuffing

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