Mushroom Stuffing with Fresh Herbs | Freshly Made | Whole Foods Market
Serves 10 to 12
1 large loaf seeded hearth bread (about 1 1/3 pounds), cut into 3/4-inch cubes (about 12 cups)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound assorted mushrooms, such as oyster, shiitake or chanterelle, chopped
4 large shallots, chopped
3 stalks celery, chopped
1/3 cup chopped fresh parsley
1/3 cup chopped mixed fresh herbs such as sage, thyme, marjoram and oregano
1 1/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
3 cups low-sodium vegetable broth
Spread bread cubes on 2 large baking sheets; let sit on the counter overnight, or bake in a preheated 300°F oven until just dried, about 15 minutes. Transfer to a large bowl.
In a large skillet, heat oil and butter over medium heat. Add mushrooms and cook, stirring frequently, until very tender, about 10 minutes. Stir in shallots and celery and cook for 3 minutes more. Stir in parsley, mixed herbs, salt and pepper and transfer mixture to the bowl with bread. Stir in broth and let sit for a few minutes until liquid is absorbed.
If using to stuff a turkey, cool completely and follow stuffing directions for your recipe. If baking separately, preheat the oven to 350°F. Spoon stuffing into a large buttered baking dish. Smooth the top and bake until browned and crisp, about 50 minutes.
Per Serving: 180 calories (60 from fat), 6g total fat, 1.5g saturated fat, 5mg cholesterol, 430mg sodium, 29g carbohydrates, (6 g dietary fiber, 3g sugar), 6g protein.
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