Ingredients

The following ingredients have 1 Servings
  • 2 sourdough baguettes, cubed and dried out
  • 1 ounce dried porcini mushrooms, rehydrated in 4 cups hot water for 30 minutes
  • ¾ cup (1 ½ sticks) unsalted butter, divided
  • ½ large yellow onion, diced
  • 3 stalks celery, diced
  • 2 minced garlic cloves
  • 8 ounces cremini mushrooms, thinly sliced
  • 2 tablespoons minced sage
  • 2 tablespoons minced thyme
  • 1 tablespoon thinly sliced chives
  • salt and pepper to taste

Instruction

  • Preheat oven to 350˚F. Grease a baking dish with 2 tablespoons butter.
  • Remove hydrated porcinis from water and chop into bite sized pieces. Set aside and reserve mushroom ‘broth’.
  • Place a large skillet over medium heat and melt 4 tablespoons butter. Add onion, celery and garlic and sauté for 6 to 7 minutes. Season with salt and pepper.
  • Pour mixture over bread cubes and toss together.
  • Place skillet back over heat and melt 4 tablespoons butter. Add cremini and porcini mushrooms and saute for 4 to 5 minutes. Season with salt and pepper.
  • Stir in herbs and continue to saute for 2 to 3 minutes.
  • Remove from heat and add mushroom and herbs to bread cube mixture. Toss together.
  • Pour mushroom broth over mixture and stir together. Allow mixture to sit until most of the broth has absorbed into the bread cubes. Adjust seasonings as needed.
  • Pour and press mixture into prepared baking dish and cover with foil. Bake for 30 minutes. Remove stuffing from oven and dot top with remaining 2 tablespoons butter.
  • Place stuffing back into oven, uncovered, for 15 minutes or until butter has melted and top has browned. Remove from oven, cool and serve.