Porcini Mushroom Sourdough Stuffing
1. Preheat oven to 350 and grease a 9x13 inch casserole dish with cooking spray.
2. Heat butter over medium high heat in a large stock pot, then add mushrooms and cook for 10 minutes, stirring often, until mushrooms cook down and absorb all the butter. Add in shallots, fennel, garlic and fresh herbs and cook for another 5-6 minutes or until shallots have softened.
3. Add stock to the pan to deglaze, and heat for 3-5 minutes or until heated through. Turn off heat and gently but quickly add bread cubes to the pot. Stir with a spatula or large spoon until mixture is well moistened, then add to prepared casserole dish.
4. Cover dish with aluminum foil and bake for 20 minutes, then remove foil and let bake for another 20-25 minutes or until top is crispy brown and golden.
Directions
1. Preheat oven to 350 and grease a 9x13 inch casserole dish with cooking spray.
2. Heat butter over medium high heat in a large stock pot, then add mushrooms and cook for 10 minutes, stirring often, until mushrooms cook down and absorb all the butter. Add in shallots, fennel, garlic and fresh herbs and cook for another 5-6 minutes or until shallots have softened.
3. Add stock to the pan to deglaze, and heat for 3-5 minutes or until heated through. Turn off heat and gently but quickly add bread cubes to the pot. Stir with a spatula or large spoon until mixture is well moistened, then add to prepared casserole dish.
4. Cover dish with aluminum foil and bake for 20 minutes, then remove foil and let bake for another 20-25 minutes or until top is crispy brown and golden.
