We’re Adam and Joanne from inspiredtaste.net and welcome to our kitchen.
We are showing you how to make absolutely delicious stuffing loaded with fresh mushrooms,
onions, sage, and thyme.
For the best stuffing, start with high-quality bread.
We recommend a bakery-style hearty bread like French bread, sourdough or a rustic loaf.
Cut the bread into 1-inch cubes.
Since older or dried out bread is best for stuffing, we bake ours for 20 minutes.
By drying out the bread, it will soak up the flavors and moisture of the stuffing much
better without becoming mushy.
While the bread bakes, we can prepare the vegetables.
Start with the mushrooms — we need a lot of them and like to combine two or more varieties
for extra flavor.
Here we have cremini and shiitake mushrooms.
Wipe them clean with a damp paper towel then throw them into a food processor.
Pulse the mushrooms until chopped small.
Since we have so many mushrooms, I’m doing this in two batches.
Next, we need some onion — just dice it into small pieces,
and then do the same with celery.
As always, you can find the full recipe with ingredient amounts on Inspired Taste.
For more flavor, mince some garlic
and finally, prepare the herbs.
You can use fresh or dried, ingredient amounts for both are in the recipe on Inspired Taste.
We are using sage, thyme leaves, and parsley.
Heat olive oil in a deep pot over medium heat, and then add the mushrooms.
Cook them, stirring often, until their liquid evaporates and they start to brown.
Now add the onions, celery, garlic, sage, and thyme.
Cook everything for a few more minutes until the onions have softened and smell sweet.
Now it’s time to season, we are making a lot of stuffing, so you will need quite a
bit of salt.
I like to add a little, taste, and then add more as needed.
We also add black pepper and a little maple syrup for a touch of sweetness.
For the liquid, we are using vegetable broth — this can be store-bought or homemade,
just make sure it’s rich in flavor as not all broths are.
We highly recommend our veggie broth recipe on Inspired Taste!
Add the broth, and then taste the mixture once more — you might find that the broth
is a little bland, so adding a pinch of extra salt might be necessary.
Now stir in the bread cubes as well as half of the parsley.
As you are stirring, if the bread still looks dry, add a splash more broth.
Transfer the stuffing mixture to a large baking dish
and then cover with a sheet of foil.
Bake the stuffing, covered, in the oven for 30 minutes, and then uncover it and bake an
additional 10 minutes or until the top is golden brown and crisp.
As a final step, before serving, scatter the remaining parsley over the top for some color.
And that’s it, incredibly delicious stuffing that is savory and soft in the middle, and
perfectly crisp on top.
It also happens to be naturally vegan.
Enjoy!
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