This Savory Herb Mushroom Stuffing is more than just a side dish — it's the heart of any festive meal. Packed with earthy mushrooms and aromatic herbs, it brings warmth and flavor to your table.
Bread acts as the base, absorbing all the flavors and providing a hearty texture. Day-old bread is ideal as it holds up better during baking.
Mushrooms, when cooked, release a rich, umami flavor that deepens the stuffing's profile. Any variety like cremini or button works well here.
Onion, celery, and garlic form the classic aromatic trio that sets the foundation for flavor. They create a fragrant base when sautéed with butter.
Butter adds richness and helps to sauté the vegetables until they're perfectly tender.
Vegetable broth keeps the stuffing moist without making it soggy. It’s the liquid that binds everything together.
White wine is used to deglaze the pan, adding a subtle acidity and depth to the overall taste.
Fresh thyme and rosemary bring a burst of herby freshness that ties the dish together beautifully.
Salt and black pepper season the stuffing, enhancing all the other flavors.
This stuffing pairs wonderfully with roasted vegetables or a simple green salad. It's also a fantastic complement to any main dish, be it a holiday roast or a cozy weeknight dinner.
First things first, preheat your oven to 350°F (175°C). You'll want it nice and hot when the stuffing is ready to bake. While the oven heats up, grab a large skillet and melt the butter over medium heat. Toss in the onion, garlic, and celery. Sauté these until they're soft and your kitchen smells amazing.
Next, add the mushrooms to the skillet. Cook them for about 5 minutes until they release their juices. This is when the magic happens, as the mushrooms soak up the flavors around them. Stir in the thyme, rosemary, salt, and pepper. Let these herbs cook for another couple of minutes, infusing the mushrooms with their aromas.
Now, pour in the white wine to deglaze the skillet. Scrape up any bits stuck to the bottom — they’re full of flavor. Allow the wine to evaporate slightly, which shouldn’t take more than a minute or two.
In a large bowl, combine the bread cubes with your mushroom mixture. Gradually add the vegetable broth while tossing everything to coat evenly. You want the bread to be moist but not overly soggy.
Transfer this mixture to a greased baking dish. Cover it with foil to trap the moisture and bake for 25 minutes. After that, remove the foil and let it bake for another 10 minutes. This will give the top a nice, golden-brown finish.
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