Mushroom, Leek, And Brioche Stuffing
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
61
Spice
43
Sweetness
49
Sourness
31
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 tbsps
Rosemary Leaves (chopped fresh)2.5 cups
Chicken Broth (low-sodium)4 large
Egg (lightly beaten)2 tbsps
Parsley (chopped flat-leaf)3 quart
Baking (dish)Directions:
1
Preheat oven to 250°F
2
Butter a 3-quart baking dish
3
Place cubed bread on a rimmed baking sheet and bake until slightly dry, 10 to 15 minutes
4
Raise oven temperature to 350°F
5
In a large sauté pan over high heat, melt 1 tablespoon butter
6
Add mushrooms, and season with salt and pepper
7
Cook, tossing occasionally, until mushrooms have released their liquid and start to brown, 6 to 8 minutes
8
Scrape into a medium bowl and set aside, reserving pan
9
Return pan to medium heat and melt remaining 1 tablespoon butter
10
Add fennel and rosemary, and cook until fennel softens and starts to brown, about 5 minutes
11
Add leeks and cook until all the vegetables are very soft, about 5 minutes more
12
Return mushrooms to pan, add broth, and bring to a simmer
13
Season to taste with salt and pepper
14
Transfer vegetables to a large bowl and let cool slightly
15
Add cubed bread and eggs and toss until mixture is combined
16
Transfer bread mixture to baking dish
17
Bake in the center of the oven until golden brown and slightly puffed, 35 to 40 minutes (add 10 minutes if the dish has been refrigerated)
18
Top with parsley and serve immediately
19
Preheat oven to 250°F
20
Butter a 3-quart baking dish
21
Place cubed bread on a rimmed baking sheet and bake until slightly dry, 10 to 15 minutes
22
Raise oven temperature to 350°F
23
In a large sauté pan over high heat, melt 1 tablespoon butter
24
Add mushrooms, and season with salt and pepper
25
Cook, tossing occasionally, until mushrooms have released their liquid and start to brown, 6 to 8 minutes
26
Scrape into a medium bowl and set aside, reserving pan
27
Return pan to medium heat and melt remaining 1 tablespoon butter
28
Add fennel and rosemary, and cook until fennel softens and starts to brown, about 5 minutes
29
Add leeks and cook until all the vegetables are very soft, about 5 minutes more
30
Return mushrooms to pan, add broth, and bring to a simmer
31
Season to taste with salt and pepper
32
Transfer vegetables to a large bowl and let cool slightly
33
Add cubed bread and eggs and toss until mixture is combined
34
Transfer bread mixture to baking dish
35
Bake in the center of the oven until golden brown and slightly puffed, 35 to 40 minutes (add 10 minutes if the dish has been refrigerated)
36
Top with parsley and serve immediately