Hancock Gourmet Lobster Co. 1-800-552-0142
Oct 7
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Sourdough Mushroom Stuffing


Ingredients:
  • 3  tablespoon  unsalted butter
  • 1  lb  assorted wild mushrooms, sliced
  • 3  cup  chopped celery
  • 2  cup  finely chopped onion
  • 1/2  cup  chopped flat leaf parsley
  • 1  tablespoon  chopped fresh thyme
  • 1  tablespoon  chopped fresh sage
  • 2  teaspoon  salt
  • 1  teaspoon  chopped fresh rosemary
  • 1  teaspoon  fresh ground pepper
  • 1  lb  loaf sourdough bread, cut into 1 inch cubes
  • 1 1/2  cup  low sodium chicken broth
 
Directions:
Preheat oven to 350 F. Coat a 3 quart casserole dish with 1 tablespoon butter and set aside. Melt remaining butter in a large saucepan over medium high heat. Add the mushrooms and saute for 10 minutes. Add the celery and onion and saute for 10 minutes. Remove from heat, add the remaining ingredients and toss to combine. Transfer the stuffing to the prepared baking dish and cover with aluminum foil. Bake, covered, for 45 minutes, remove the foil and bake for 20 more minutes. Serve hot.

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