Posts Tagged ‘stuffing’

Sausage & Mushroom Stuffing

This sausage and mushroom stuffing is the perfect addition to a casual weeknight meal or a fancy holiday dinner.

Yield: Makes 4-6 servings


2 tablespoons unsalted butter
1 portobello cap
1 large or 2-3 small shiitake caps
3 shallots, diced
2 celery stalks, diced
1 medium carrot, diced
1/2 pound ground mild Italian sausage
1/2 cup raisins
4 cups cubed sourdough bread
2 1/4 cups low sodium chicken stock
salt and black pepper
2 tablespoons thyme leaves, chopped
1 tablespoon fresh flat leaf parsley, chopped


1. Preheat the broiler to high. Place the bread on a large, rimmed baking sheet and broil 3-4 minutes or until the bread is golden. Set aside to cool.
2. Preheat the oven to 375 degrees Fahrenheit. Spray a 9×13 inch baking dish with cooking spray.
3. Place the mushroom caps in a food processor and pulse to break the mushrooms until it resembles the ground Italian sausage.
4. Melt the butter in a large skillet over medium-high heat. Add the mushrooms, celery, carrot and shallots. Cook 3-4 minutes or until vegetables are softened.
5. Add the sausage and cook until brown, breaking up the meat as it cooks.
6. Add the raisins and cook for 1 minute.
7. Pour 1/4 cup stock into the skillet, scraping any brown bits from the bottom of the skillet.
8. Transfer the sausage mixture to a large bowl. Add the chicken stock, thyme and bread. Season to taste with salt and pepper and toss to combine.
9. Pour the stuffing into the prepared baking dish and bake for 20 minutes.
10. Before serving, sprinkle the stuffing with fresh parsley.

Leftover Stuffing Mushroom Strata

We all are usually plagued with leftovers for weeks after Thanksgiving, but don’t you fret Denise from Chez Us has a unique way to use up all that leftover stuffing!

Yield: serves 4

4 cups leftover stuffing
1/4 cup half and half
4 ounce pancetta, diced
1/2 pound cremini mushrooms, cleaned and thinly sliced
1/3 cup Italian parsley, finely minced
4 large eggs
1 tablespoon butter

1. Preheat the oven to 375.
2. Butter a glass baking dish.
3. Place the leftover stuffing into a large mixing bowl and drizzle the half and half over the top. Stir.
4. Cook the pancetta for 4 minutes over medium low heat.
5. Add the mushrooms, stir and cook for another 4 minutes over medium low heat.
6. Pour the mixture into the leftover stuff and stir in the parsley.
7. Pour the mixture into the glass baking dish.
8. Place into the oven and bake for 15 minutes.
9. Remove from the oven and crack the eggs over the top. Cover with foil and place back into the oven for another 10 – 15 minute until the eggs are set but still slightly soft.
10. Serve.

Wild Mushroom Stuffing

Yield: 10-12 servings


2 lbs. Bread (the better the bread, the better the stuffing) cut into cubes
1 lb. Assorted Mushrooms, chopped (wild or cultivated mushroom such as button, Cremini and Shiitake)
1 Yellow Onion, diced
1 bunch Kale, chopped
½ cup Sherry
1 pint Mushroom or Vegetable Stock
1 pint Mascarpone
2 Eggs
2 Tbs. Garlic, chopped
1½ Tbs. Thyme, chopped
3 Tbs. Butter
1 Tbs. Olive Oil
½ lb. Asiago Cheese
Salt & Pepper


Heat butter and olive oil in a wide bottomed pot over medium high heat.  Add mushrooms and cook until its just starting to turn golden brown, about 3 minutes, not stirring at all.  Add onions and cook for 3-4 minutes.  Add garlic, cook for 1 minute.  Add sherry and cook until almost gone, about 30-45 seconds.  Add stock and reduce by half.  Remove from heat.  Add thyme and kale.  Adjust seasoning with salt and pepper and pour into a large bowl.

Preheat oven to 350ºF. In another bowl, whisk together mascarpone, eggs, and a pinch of salt and pepper.  Add bread to mushrooms and mix thoroughly.  Add egg mixture and half of the cheese.  Toss together and place into a baking dish.  Sprinkle remaining cheese on top.  Bake until golden brown, about 20-30 minutes.  Enjoy!

Vegetarian Mushroom Stuffing with Mushroom Gravy


1 1/2 to 2 baguettes, cut into 1-inch cubes (12 slightly heaping cups)
6 Tablespoons butter
2 medium onions, diced
3 stalks celery, with leaves, diced
1 teaspoon salt, divided
1/8 teaspoon pepper
8 ounces shiitake mushrooms, stems removed, caps halved if large and sliced
8 ounces cremini mushrooms, halved if large and sliced
4 cloves garlic, chopped
1 Tablespoon minced fresh thyme
2 Tablespoons minced fresh sage
1 cup dry white wine
3 large eggs
2 1/2 cups vegetable stock
1/4 cup minced flat-leaf parsley

2 Tablespoons butter
4 garlic cloves, chopped
6 ounces shiitake mushrooms, stems removed, caps halved if large and thinly sliced
6 ounces cremini mushrooms, thinly sliced
2 Tablespoons all-purpose flour
1/2 cup dry white wine
2 1/2 cups vegetable stock
2 Tablespoons soy sauce
Freshly ground black pepper, to taste


To make stuffing:
1. Preheat the oven to 250° F. Arrange the bread cubes in a single layer on a baking sheet and place in the oven for 25 minutes to dry. (Alternatively, leave the bread cubes out, uncovered, overnight.) Remove the bread from the oven and raise the oven temperature to 375° F.
2. Meanwhile, in a wide pan, melt the butter over medium-high heat. Add the onions and celery along with 1/2 teaspoon of the salt and the pepper. Cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the mushrooms, garlic, thyme and sage and cook, stirring occasionally, until the mushrooms have halved in volume, about 8 minutes. Add the wine and cook, stirring occasionally, for 2 minutes. There will still be liquid left in the pan. Remove from the heat to cool slightly.
3. In a very large bowl, beat the eggs with a fork until slightly frothy. Add the remaining 1/2 teaspoon salt and the vegetable stock and stir to combine. Add the bread, the mushroom mixture and the parsley and stir to combine thoroughly. Let the mixture sit for a few minutes, stirring occasionally, until the bread has absorbed all the liquid.
4. Bake in a 3-quart covered casserole or a deep 13×9-inch pan covered with aluminum foil for 35 minutes. Then remove the cover and bake 15 minutes more. Serve hot with mushroom gravy.
Note: You can, of course, also bake this recipe stuffed inside a turkey. It will fill an approximately 17-pound bird.

To make gravy:
1. Melt the butter over medium-high heat in a wide pan. (If making the stuffing, you can use the same pan from Step 2 without washing.) Add the garlic and mushrooms and cook, stirring occasionally, until the mushrooms are browned in spots and substantially reduced in volume, 5 to 8 minutes. Sprinkle the flour over the mushrooms and cook, stirring constantly to prevent burning, for one minute.
2. Add the wine and stir for one minute, scraping up any bits of flour from the bottom of the pan. Then add the soy sauce and vegetable stock along with a generous amount of freshly ground black pepper. Bring to a boil, stirring frequently. Reduce the heat to maintain a brisk simmer and cook until the gravy thickens slightly, 5 minutes or more.

Goat Cheese Pierogi with Sauteed Mushrooms

Yield: 24 portions


Mushroom Jus
6 ounces unsalted butter
6 Large onions, diced
6 Large carrots, finely chopped
12 Stalks celery, finely chopped
6 pounds chopped button mushrooms
3 quarts chicken or vegetable stock
6 tablespoons herbes de Provence
1 teaspoon black peppercorns
4 to 6 Bay leaves

Pierogi Dough
5 pounds 4 ounces sifted all-purpose flour
2 tablespoons baking soda
2 tablespoons salt
1 1/2 pounds unsalted butter, cold and cubed
12 Large eggs
1 1/2 quarts sour cream

Filling and Base
6 pounds French goat cheese
1 1/2 pounds unsalted butter, melted
18 pounds assorted mushrooms (Portabella, shiitake, oyster, etc.)
3/4 cup coriander seeds, cracked
3/4 cup chopped fresh chives


For the mushroom jus: In a large pot over medium heat, melt the butter. Add the onions, carrots, and celery and saute until soft. Add the mushrooms, stock, herbes, peppercorns, and bay leaves and simmer over low heat, partially covered, for 1 to 1 1/2 hours, until the jus is flavorful. Drain the jus into a clean pot, and reduce by half. Set aside and keep warm.

For the pierogi dough: Mix the flour, baking soda, and salt together. Cut in the butter until it is the size of small peas. Whisk the eggs with the sour cream and add it to the flour mixture. Mix until well blended. Knead the dough on a lightly floured surface until fairly smooth; divide into 4 to 6 portions, wrap in plastic wrap, and chill for 30 minutes.

On a lightly floured surface, roll out 1 portion of the pierogi dough at a time to 1/8 inch thick. Use a 3 ½-inch biscuit cutter to stamp out 192 rounds total. Lightly moisten the edges of each round with water. Place 1 tablespoon of goat cheese on 1 side of each round. Fold the dough over the cheese to create half moons. Firmly pinch the edges together to seal. Set the pierogi in a single layer on a baking sheet lined with parchment. Cover and refrigerate until service. (Note: Don’t make these more than 1 day ahead, or the dough will turn grey.)

Melt 12 ounces of the butter in a large skillet. Add the assorted mushrooms. Cover and sauté for 5 to 10 minutes, until just tender. Season with salt and pepper to taste. Set aside.

For each serving to order: Bring a large pot of salted water to a boil. Cook 4 pierogi in the water until tender, 6 to 8 minutes. Drain well and toss them with 1 1/2 teaspoons melted butter and salt to taste. Plate about 1 cup of the sautéed mushrooms and top with the pierogi. Drizzle with 2 tablespoons of the mushroom jus. Sprinkle with 1 1/2 teaspoons each coriander seeds and chives. Serve immediately.