Easy Oven-Baked Mushroom-Herb Stuffing
With strong herbal overtones grounded by two types of woody mushrooms, this savory stuffing doesn't need a turkey to show off its strengths.
- Makes8 servings
- Cook Time2 hours 15 minutes
- Active time plus cooling30 minutes active
- 3
This stuffing's bold herbal flavor comes from generous amounts of fresh sage, thyme and parsley, as well as poultry seasoning: a ready-made mix of dried herbs, including marjoram, rosemary and oregano. We especially liked Bell's Seasoning. Using two types of mushrooms—portobellos and shiitakes—built on the herbs' woodsy, earthy flavors. If your supermarket only sells whole portobello mushrooms (that is, with stems), you will need about 1½ pounds to account for the weight of the stems. If you'd like to do some of the prep in advance, prepare the recipe through the toasting and seasoning of the bread cubes, then reserve them and the remaining roasted mushrooms separately; refrigerate in airtight containers for up to two days. About two hours before serving, remove the mushrooms and bread mixture from the refrigerator and proceed with the recipe.
Don't forget to remove the gills from the portobello mushrooms. If left in, the gills will give the stuffing a muddy appearance and flavor. Also, make sure to toast the bread cubes until they are nearly dry throughout.
Step 1
Heat the oven to 500°F with the racks in the upper- and lower-middle positions. In a large bowl, toss both mushrooms, the olive oil and ½ teaspoon salt. Spread the mushrooms on a rimmed baking sheet. Roast on the upper rack until they have released their moisture, the moisture evaporates and the mushrooms begin to brown, about 20 minutes, stirring once halfway through. Set aside.
Step 2
Lower the oven to 325°F. In a bowl, toss the celery and poultry seasoning with 1 tablespoon of the melted butter; set aside. In a food processor, combine the shallots, sage, thyme, soy sauce, pepper and 7 tablespoons of the melted butter.
Process to a smooth paste, about 30 seconds, scraping the bowl as needed. Add 1 cup of the roasted mushrooms and process until the mushrooms are coarsely chopped, 4 to 6 pulses.
Step 3
In a large bowl, combine the bread cubes and the shallot-herb paste; toss gently. Fold in the celery mixture, then divide between 2 rimmed baking sheets. Bake until the bread is dry and deep golden brown, about 1 hour, stirring the bread and switching and rotating the pans halfway through. Let cool slightly. Increase the oven to 400°F.
Step 4
Transfer the bread mixture to a large bowl, scraping any browned bits off the baking sheets. Add the broth, parsley and the remaining mushrooms; fold gently to distribute the mushrooms. Let sit for 10 to 15 minutes, stirring occasionally, until no liquid remains at the bottom of the bowl. Meanwhile, grease a 13-by-9-inch baking dish with 2 tablespoons of the melted butter.
Transfer stuffing to the prepared baking dish; spread in an even layer. Brush the surface with the remaining 6 tablespoons melted butter. Bake on the upper rack until well browned, 40 to 45 minutes, rotating the dish halfway through. Let sit for 20 minutes before serving.
