Mushroom, Fennel, and Parmesan Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 tablespoons unsalted butter
1 pound fennel bulb, quartered, cored and cut into ¼-inch dice (slightly more than 2 cups)
2 large yellow onions, cut into ¼-inch dice (about 3 cups)
2 medium shallots, finely diced (3 to 4 tablespoons)
1 ½ teaspoons kosher salt
¾ pound cremini mushrooms, quartered (about 3 ½ cups)
3 ½ ounce shiitake mushrooms, stemmed and quartered (almost 3 cups)
1 cup Parmigiano-Reggiano cheese
1 ½ pounds stale country bread, preferably olive bread, cut into 1-inch cubes (about 15 cups)
6 oil-packed sun-dried tomatoes, drained and chopped (¼ cup)
1 cup chicken broth
2 tablespoons tarragon leaves, chopped
1 ½ tablespoons thyme leaves, chopped
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Directions: |
Directions:Melt the butter in a large skillet over medium-high heat. Add the fennel, onions, and shallots, stirring to combine. Sprinkle with ¾ 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 ¾ 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 ¾ 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 375°F.
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 ¼ cup of cheese. If the stuffing gets too brown, cover loosely with foil. Serve warm. |
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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.
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