if you have a minute…
This is yummy! The stuffing here is similar to the stuffing I make for Thanksgiving. It’s a pretty basic recipe, but I love the addition of dried cranberries.
You can use any bread for this recipe. I like cornbread, but I also try to use any bread ends or stale bread that might otherwise go to waste. I’m pretty sure that’s why bread stuffing was invented in the first place.
Make some cornbread adding dried cranberries to the mix before baking. I just used a box and followed the directions on the package. While your cornbread bakes, take the end pieces of any bread you have on hand. I had some whole wheat sourdough. Cube it up and dry it out in the oven for a few minutes. Keep an eye on it so it doesn’t burn, you just want it to get dry like the stuffing boxes you can buy in the store.
Meanwhile, saute 1 chopped onion, 2 chopped carrots and 3 stalks of celery in 2 tablespoons butter. Add 1 minced shallot and 3 cloves minced garlic. Let it all cook for a few minutes. Add a bit of dried sage, thyme and celery salt to the mix. Or just use 1/4 tsp poultry seasoning. De-glaze the pan with 2 - 3 cups veggie or chicken stock, depending on how much bread you’re using. Add 1/4 tsp fresh choppedrosemary and 1/4 tsp fresh chopped sage, and 1/4 to 1/8 tsp fresh grated nutmeg.
Place the cubed stale bread and the cooled cornbread in a bowl and pour the veggies and stock over it. Add 1/4 to 1/2 cup chopped fresh parsley. Mix it all together and taste. If it’s bland, add more salt and pepper, and a bit more poultry seasoning.
Stuff this mixture into some big buttom mushrooms and top each one with a slice from a fresh sage leaf, (optional but this part really tasted yummy!)
Bake at 400 for 10 - 15 minutes till the mushrooms are cooked.
Thank you so much! Have fun cooking!