Instructions for Wild Mushroom & Herb Stuffing

We love stuffing. We love custard-like bread dishes such as panades and stratas, as well as crunchy panzanella (bread salad). Stuffing is a marriage of the two - the silky and moist bottom souffles to support a crisp layer of buttery toasted croutons. And, it is gorgeous when you bring it directly to the table, puffed and steaming, showered with fresh herbs and finished with a drizzle of olive oil – who needs the turkey?!

Note:  We always prefer baking the stuffing separately from the turkey. Also, for anyone who isn’t eating turkey (or meat), this makes an easy and delicious vegetarian or vegan side dish (or even main dish). 

This bag contains:

  • 1 bag of seasoning mix
  • 1 bag salted wild mushrooms and porcini
  • 1 bag of toasted Balthazar Bakery croutons and Zante currants 
  • Instructions are printed on the back of bag

Additional ingredients needed are:

  1. 2-1/2 cups low sodium Chicken or Vegetable stock, or water.
  2. 1/3 cup cream (recommended) or additional stock or water.  
  3. 5 TBSP cubed or melted unsalted butter, or 4 oz. olive oil 

Optional additions:

Pignoli or other nuts; Cooked sausage; Fresh parsley and herbs for garnish

Equipment:

You will need: one large, and one small saucepan; a large bowl or basin to mix everything in; an oven-proof baking dish for baking the stuffing in and for bringing to table; an available oven shelf for 40 minutes*

INSTRUCTIONS

  1. Preheat oven to 325º F.  Combine 1 cup water and mushrooms in partially covered saucepan and simmer for five minutes.  Turn off heat and steep for 30 minutes.  Lift mushrooms out of their broth, chop, and reserve.  Sieve broth through a coffee filter to remove grit and add broth to mushrooms.
  2. In a separate saucepan, combine seasoning mix and 2-1/2 cups of unsalted chicken or vegetable stock.  Bring to a boil, turn off heat and cover.  Set aside for 30 minutes.  Combine with mushroom mixture. 
  3. Pour croutons into a large mixing bowl and add all of the above preparations, and any additions, then toss together to evenly distribute.*
  4. Add above to a greased shallow baking dish.  Drizzle 1/3 cup of cream, stock, or water over top, followed by cubed or melted butter, or olive oil.  Less liquid will result in fluffier stuffing; more will result in a more pudding-like consistency.  Both are good!
  5. Cover and bake in the middle of preheated oven for 25 minutes.  Uncover and increase the heat to 425º F for an additional five minutes to brown the top.  Remove from oven, scatter fresh herbs on top and drizzle with olive before serving.

* To make ahead:  Prepare through Step 3, then refrigerate up to two days or freeze.  Thaw before continuing.  Heat liquid in Step 4 before adding it to the stuffing.

Ingredients:  Bread (wheat, rye, beer, sugar, milk, salt, yeast, butter); wild mushrooms (Porcini, shiitake, black trumpet, oyster, maitake); onion, carrot, celery, salt, parsley, sage, savory, thyme, bell pepper, garlic, mace.
Contains milk and wheat.
Produced on shared equipment with eggs, tree nuts and sesame.