Wild Mushroom And Spinach Stuffing
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
41
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Olive Oil2 tbsps
Sage (chopped fresh)2 tbsps
Thyme (chopped fresh)2 large
Egg1.5 tsps
Fine Sea SaltDirections:
1
Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat
2
Add diced wild mushrooms and sprinkle lightly with salt and pepper
3
Sauté until mushrooms are tender and beginning to brown, about 8 minutes
4
Transfer mushrooms to large bowl
5
Melt remaining 1/2 cup butter in same skillet over medium heat
6
Add onions and celery
7
Sauté until vegetables are tender, about 12 minutes
8
Add all herbs; sauté 1 minute longer
9
Add spinach and toss until just wilted, about 1 minute
10
Add vegetable mixture to bowl with mushrooms
11
DO AHEAD: Can be made 1 day ahead
12
Cool, cover, and chill
13
Preheat oven to 350°F
14
Divide bread between 2 rimmed baking sheets
15
Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total
16
Transfer to very large bowl and cool
17
Butter 13x9x2-inch baking dish
18
Stir vegetable mixture into bread
19
Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth
20
Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry
21
Transfer stuffing to prepared dish
22
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes
23
Let stand 10 minutes
24
Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat
25
Add diced wild mushrooms and sprinkle lightly with salt and pepper
26
Sauté until mushrooms are tender and beginning to brown, about 8 minutes
27
Transfer mushrooms to large bowl
28
Melt remaining 1/2 cup butter in same skillet over medium heat
29
Add onions and celery
30
Sauté until vegetables are tender, about 12 minutes
31
Add all herbs; sauté 1 minute longer
32
Add spinach and toss until just wilted, about 1 minute
33
Add vegetable mixture to bowl with mushrooms
34
DO AHEAD: Can be made 1 day ahead
35
Cool, cover, and chill
36
Preheat oven to 350°F
37
Divide bread between 2 rimmed baking sheets
38
Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total
39
Transfer to very large bowl and cool
40
Butter 13x9x2-inch baking dish
41
Stir vegetable mixture into bread
42
Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth
43
Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry
44
Transfer stuffing to prepared dish
45
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes
46
Let stand 10 minutes