Mushroom Brioche Stuffing Recipes

Steps:

• Preheat oven to 250°F. Butter a 3-quart baking dish. Place cubed bread on a rimmed baking sheet and bake until slightly dry, 10 to 15 minutes.
• Raise oven temperature to 350°F. In a large sauté pan over high heat, melt 1 tablespoon butter. Add mushrooms, and season with salt and pepper. Cook, tossing occasionally, until mushrooms have released their liquid and start to brown, 6 to 8 minutes. Scrape into a medium bowl and set aside, reserving pan.
• Return pan to medium heat and melt remaining 1 tablespoon butter. Add fennel and rosemary, and cook until fennel softens and starts to brown, about 5 minutes. Add leeks and cook until all the vegetables are very soft, about 5 minutes more. Return mushrooms to pan, add broth, and bring to a simmer. Season to taste with salt and pepper. Transfer vegetables to a large bowl and let cool slightly. Add cubed bread and eggs and toss until mixture is combined.
• Transfer bread mixture to baking dish. Bake in the center of the oven until golden brown and slightly puffed, 35 to 40 minutes (add 10 minutes if the dish has been refrigerated). Top with parsley and serve immediately.

Steps:

• Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
• Melt the butter in a large skillet over medium heat. Add the sausage and cook until browned and no longer pink, about 5 minutes.
• Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
• Add the oregano and sage. Cook until fragrant, about 2 minutes.
• In a medium bowl, beat together the eggs, chicken stock, half of the parsley, the salt, and pepper.
• In a large bowl, combine the bread and cooked sausage mixture.
• Pour the egg mixture over the bread and sausage mixture, and stir to coat.
• Transfer the stuffing to the prepared baking dish and cover with foil.
• Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
• Top with the remaining parsley.
• Enjoy!

Steps:

• Saute mushrooms in butter in a skillet 5 to 8 minutes over moderate heat until golden. Place all remaining ingredients in a bowl, add mushrooms and toss lightly to mix.

Steps:

• Heat oven to 250 degrees. Butter a 9-by-13-inch baking pan. Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
• In a large skillet over medium-high heat, cook the bacon strips until crisp. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
• Spoon the mushroom mixture over the dried bread. Stir in stock. If using white bread, stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
• Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.