Mushroom, Fennel and Parmesan Stuffing
- Cuisine: American
- Course: Side Dish
- Features: Holiday (Thanksgiving)
Summary:
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.
MAKE AHEAD: Prep and combine the ingredients, but do not add the chicken broth. Reserve 1/4 cup of the Parmigiano-Reggiano cheese to be sprinkled on just before baking. Let the stuffing cool to room temperature, then cover and refrigerate for up to 2 days. Combine with the melted butter and chicken broth just before baking.
12 to 14 servings
Ingredients:
- 6 tablespoons (3/4 stick) unsalted butter
- 1 large or 3 small (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 Parmigiano-Reggiano cheese
- 1 1/2 pounds stale country bread, preferably olive bread, cut into 1-inch cubes (about 15 cups)
- 6 oil-packed sun-dried 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
Directions:
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. Transfer to a large mixing bowl and add 3/4 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.
If roasting with a butterflied turkey, spread the stuffing evenly on the bottom of a large roasting pan. Place the turkey on top of the stuffing and bake (see related recipe).
If baking separately, preheat the oven to 375 degrees.
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 1/4 cup of cheese. If the stuffing gets too brown, cover loosely with foil. Serve warm.
Recipe Source:
From food writer Tony Rosenfeld.
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