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Mushroom, Fennel, and Parmesan Stuffing Recipe

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This recipe for Mushroom, Fennel, and Parmesan Stuffing, by , is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Michelle Yaras

Category:
Category:

Ingredients:  
Ingredients:  
6 tablespoons ( stick) unsalted butter
1 pound fennel bulb, quartered, cored and cut into -inch dice (slightly more than 2 cups)
2 large yellow onions, cut into -inch dice (about 3 cups)
2 medium shallots, finely diced (3 to 4 tablespoons)
1 teaspoons kosher salt
pound cremini mushrooms, quartered (about 3 cups)
3 ounce shiitake mushrooms, stemmed and quartered (almost 3 cups)
1 cup Parmigiano-Reggiano cheese
1 pounds stale country bread, preferably olive bread, cut into 1-inch cubes (about 15 cups)
6 oil-packed sun-dried tomatoes, drained and chopped ( cup)
1 cup low-sodium chicken broth
2 tablespoons tarragon leaves, chopped
1 tablespoons thyme leaves, chopped

Directions:
Directions:
Melt the butter in a large skillet over medium-high heat. Add the fennel, onions, and shallots, stirring to combine. Sprinkle with teaspoon of the salt and cook for about 5 minutes or until the vegetables start to soften. Add the cremini and shiitake mushrooms and the remaining teaspoon salt and cook for about 2 minutes, stirring, until the mushrooms start to lose their raw look but are not yet cooked through. Transfer to a large mixing bowl and add cup of the cheese, then the bread cubes, then the sun-dried tomatoes. (At this point, if making ahead do not add the chicken broth; cover and refrigerate for up to 2 days.) Add the chicken broth, tarragon and thyme, tossing to mix well.

Preheat the oven to 375F.

Transfer the stuffing to a lightly greased 9 by 13-inch baking dish. Bake for about 1 hour; during the last 15 minutes of baking time, sprinkle on the remaining cup of cheese. If the stuffing gets too brown, cover loosely with foil. Serve warm.

Number Of Servings:
Number Of Servings:
12 to 14
Personal Notes:
Personal Notes:
Although any good, dense loaf of bread will do, the savory and briny flavor of olive bread works best as a match for the mushrooms and an accompanying turkey.

Make Ahead: Prep and combine the ingredients, but do not add the chicken broth. Reserve cup of the Parmigiano-Reggiano cheese to be sprinkled on just before baking. Let the stuffing cool to room temperature, then cover and refrigerate for up to 2 days. Combine with the melted butter and chicken broth just before baking.

 

 

 

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