This wild mushroom focaccia stuffing takes inspiration from the stuffed mushroom appetizers that are always a hit at parties. If you love those little stuffed mushroom caps, you will love this stuffing as a side. Best of all you can make it days ahead.
Prep Time15 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr10 minutesmins
Servings: 8
Ingredients
10-12cups Focaccia, cut into 1-inch cubesor any country-style bread (*preferably day old and dry - or see notes to dry it)
4tablespoonsbutter or extra virgin olive oil, divided plus more for greasing pan
1 poundmixed mushrooms such as cremini, shiitake, oysteror white
1 tablespoonolive oil
2large leeks, white and pale green parts only chopped
2celery stalks, diced
1teaspoonkosher salt
1teaspoonfreshly ground black pepper
4large garlic clovesminced
1tablespoonchopped fresh thyme
1tablespoonchopped sage
1 cupdry white wine or use 1/2 cup broth
1large egg
2cupschicken, mushroom, turkey, or vegetable brothor a mix
1/2cupfreshly grated Pecorino or Parmesan cheese
Instructions
Generously grease a 9x13-inch baking dish and preheat oven to 375ºF.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Once butter is foamy, add the mushrooms. Stir to coat and let them cook without touching them (!!!) for at least 3 to 4 minutes. Flip and repeat until golden on all sides. Remove the mushrooms to a large mixing bowl and set aside.
In the same skillet over medium-low heat, add 1 tablespoon butter and 1 tablespoon olive oil. Stir in the leeks and celery, salt, and pepper and sauté, stirring ocasionally, for 5 to 7 minutes until softened. Stir in the garlic, thyme, and sage and cook until fragrant, about 1 minute. Add the wine (or 1/2 cup broth) and let it cook down for about 3-4 minutes.
Place the bread cubes in the bowl with mushrooms. Add the warm vegetable mixture and toss to combine.
Whisk the egg, broth, and cheese in a medium bowl. Add egg mixture to stuffing and toss to coat.
If the stuffing appears a bit dry, add a splash more broth. Pour into prepared baking dish and dot with diced pieces of the remaining tablespoon of butter. Cover tightly with buttered foil. Bake 25 minutes. Remove foil and bake until golden, about 20 minutes.
Notes
*TO DRY FRESH BREADPreheat oven to 375°F. Spread the cubed bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Remove from the oven and let cool.TO MAKE AHEADMake one day ahead: If making a day ahead, prepare and assemble the casserole but don't add the egg and broth mixture until ready to bake the next day. Otherwise, the bread mixture will become too sticky and soggy. Just be sure to toss it well with the egg and broth mixture before you bake it.Make ahead and freeze: It is best to freeze the stuffing unbaked. Assemble the stuffing completely in the baking pan, cover it tightly with plastic wrap and foil, the transfer to the freezer for up to 3 months. When ready to bake, preheat the oven to 350°F. and cook the stuffing directly from the freezer, still covered, for 1 hour. Increase the temperature to 400°F and bake uncovered for 15 to 20 minutes until golden crispy no the top.VARIATIONSFor mushroom haters - I believe this mushroom stuffing would make converts out of anyone who thinks they loath mushrooms. If you can't chance it, leave them out! You can replace the mushrooms with fennel or simply add more leeks and celery to bulk up the mixture. The stuffing will still be delicious. You could also replace the mushrooms with a mild Italian sausage; remove casings and cook until crumbled and brown.Gluten-Free - use corn bread! I haven't tried it but I see no reason for it to not be just as delicious. Or if you have a favourite gluten-free bread, give it a go!Vegan - Use olive oil in place of the butter. Stick to vegetable or mushroom broth and omit the egg. Omit the cheese or use your favourite vegan parmesan!