Mushroom, Fennel And Parmesan Stuffing
serves 12-14
Recipe from Washington Post
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.
Read more about this recipe at the Washington Post.
ingredients
6 tablespoons (3/4 stick) unsalted butter
1 large (about 1 pound) fennel bulb, quartered, cored and cut into 1/4-inch dice (slightly more than 2 cups)
2 large yellow onions, cut into 1/4-inch dice (about 3 cups)
2 medium shallots, finely diced (3 to 4 tablespoons)
1 1/2 teaspoons kosher salt
3/4 pound cremini mushrooms, quartered (about 3 1/2 cups)
3 1/2 ounces shiitake mushrooms, stemmed and quartered (almost 3 cups)
1 cup freshly grated parmesan
1 1/2 pounds stale country bread (preferably olive bread), cut into 1-inch cubes (about 15 cups)
6 oil-packed, sundried tomatoes, drained and chopped (1/4 cup)
1 cup low-sodium chicken broth
2 tablespoons chopped tarragon leaves
1 1/2 tablespoons chopped thyme leaves
timer
prep: 15 minutes
total: 1 hour 15 minutes
tools
large skillet
large mixing bowl
large roasting pan or 9 x 13-inch baking dish
instructions
1. Preheat the oven to 375F. Melt the butter in a large skillet over medium-high heat; watch closely so it does not burn. Add the fennel, onions and shallots, stirring to combine. Sprinkle with 3/4 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 3/4 teaspoon salt and cook for about 2 minutes, stirring, until the mushrooms start to lose their raw look but are not yet cooked through.
2. Transfer to a large mixing bowl and add 3/4 cup of the cheese, then the bread cubes, then the sundried 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.
3. Transfer the stuffing to a lightly greased 9 x 13-inch baking dish. Bake for about 1 hour; during the last 15 minutes of baking time, sprinkle on the remaining 1/4 cup of cheese. If the stuffing gets too brown, cover loosely with foil. Serve warm.
