SUPER EASY: 3 Mushroom Sourdough Stuffing
Nov 16, 2016
2 min read
We are always on the hunt for a great holiday recipes. This one is going to be a staple for us for years to come. It was quick and easy and oooooo so yummy! We think the secret was using our friends at Sol y Luna Baking Company's home made sourdough bread, (and maybe all the butter :) )! Either way is was a hit! Let us know if you try it.
Recipe from our friends at Food Network
Ingredients
10 tablespoons unsalted butter, plus more for the baking dish
1 1/2 pounds assorted mushrooms (such as oyster, shiitake and/or crimini), trimmed and sliced (you know we used 2 pound cause we LOVE mushrooms)
Kosher salt
3 leeks (white and light green parts), halved lengthwise, thinly sliced and rinsed
1 tablespoon fresh thyme
1 tablespoon finely chopped fresh rosemary
2 cups low-sodium chicken or vegetable broth
Freshly ground pepper
2 large eggs
1 cup heavy cream
1/2 cup chopped mixed fresh herbs (such as parsley, tarragon and chives)
16 cups 1/2-inch stale brioche cubes (1 1/2 pounds)
Directions
Preheat the oven to 375 degrees; butter a shallow 3-quart baking dish. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Transfer the mushrooms to a plate and wipe out the skillet.
Melt 6 tablespoons butter in the same skillet over medium heat. Add the leeks; cook, stirring occasionally, until tender, about 6 minutes. Add the mushrooms, thyme, rosemary, broth, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, then remove from the heat.
Whisk the eggs and heavy cream in a large bowl. Add the herbs, bread cubes and mushroom-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.
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