Thanksgiving Side Dishes: Spinach and Shiitake Mushroom Stuffing
1 large loaf (about 28oz - 800g)
cut into 1 inch (2.5 cm) cubes
Bake at 350F (180C) for 10-15 minutes
make sure they do not brown
4 tbsp (56g) butter
Melt over medium-high heat
1 large onion diced
1 1/3 cups (150g) celery, diced
Cook for about 6 minutes
2 garlic cloves, minced
Cook for 1 minute more
salt
pepper
1/4 cup (60ml) dry white wine
let it cook until evaporated, about 3 minutes
3 oz (90g) baby spinach
Let them wilt
Set aside
2 tbsp (30g) butter
Melt over medium high heat
9 oz (250g) shiitake mushrooms, sliced
Cook until beautifully browned
Salt
Pepper
bread cubes
celery onion and spinach mix
shiitake mushrooms
2 tbsp sage leaves, chopped
2 tbsp flat parsley leaves, chopped
2 tbsp chives, chopped
Mix to combine
3 large eggs, beaten
2 1/2 cups (600ml) chicken stock
½ tsp (2g) ground caraway seeds
slowly pour over the bread until stuffing feels moist but not soggy
Transfer to a buttered 2 1/2-quart (2,5 liters) baking dish
Top with foil
Bake at 375F (190C) for 20 minutes
Remove foil and bake for another 20 minutes until browned on top
Fresh herbs