Prepping for the festivities with Mixed Mushroom Stuffing, which is delicious with or without a turkey! It’s always good to have a plan… #mushrooms #easycooking #easyeating #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #festive
Mixed Mushroom Stuffing
1 loaf sourdough bread
6 tbsp butter
2 medium leeks, thinly sliced
3 medium celery stalks, thinly sliced
700g mixed mushrooms, thinly sliced
¼ cup finely chopped sage
2 tbsp fresh thyme, plus extra to garnish
1½ tsp salt
½ tsp pepper
¼ cup finely chopped parsley
2½ cups chicken stock
3 large eggs
1 The night before, cut the sourdough into 2cm cubes and set out on a rack overnight to dry out. Alternatively, toast the cubes for a few minutes in the oven until the bread is dried out, 5-10 minutes.
2 Preheat the oven to 180˚C and prepare a baking dish with butter.
3 In a large pan, melt 4 tbsp of butter and sauté the leeks and celery until they soften. Add in the mixed mushrooms and continue to cook until nearly all the liquid from the mushrooms has evaporated, 20-25 minutes. Add in the sage, thyme, salt and pepper and mix well.
4 Transfer mushrooms to a large bowl and add the dried bread cubes and parsley. Toss gently to combine.
5 In a bowl, combine the stock and eggs and mix well. Pour the mixture over the mushrooms and bread and mix gently. Transfer the mixture into the prepared baking dish and top with 2 tbsp of butter. Cover with a buttered foil lid and bake for 20 minutes.
6 After 20 minutes, remove the foil and bake for another 15-20 minutes, or until the top of the bread has turned golden brown. Remove from oven and top with more fresh thyme.