INGREDIENTS:
- 1 loaf country-style French bread with crust, cut into 1-inch cubes
- 10 tablespoons butter
- 1 pound wild mushrooms
- 2 shallots, finely sliced
- 2 stalks celery
- 2 bunches green onions, thinly sliced
- 3/4 cup chopped fresh Italian parsley
- 2 tablespoon chopped fresh oregano
- 2 tablespoon chopped fresh sage
- 2 tablespoon chopped fresh thyme
- 3 large garlic clove, minced
- 2 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 3 large eggs
- 1 ¼ - 2 cups chicken broth
- 4 ounces freshly grated Parmesan cheese
INSTRUCTIONS:
- Preheat oven to 375°F. Spread the cubed bread on large rimmed baking sheet and transfer into the ove. Bake until bread is dry, about 15 minutes. Remove from the oven and let cool.
- Meanwhile, melt the butter in heavy large skillet over medium heat. Add mushrooms and shallots and saute until golden, about 7 minutes. Add the celery, green onions, various herbs, garlic, salt and pepper and sauté for 3-4 minutes more.
- Generously grease a large baking dish.
- Place the bread cubes in large bowl. Add the warm vegetable mixture; toss to combine.
- Whisk the eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
- Add more broth (about 1/2 to 3/4 cup) to stuffing if it still looks dry. Transfer to skillet or baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
Source: What's Gaby Cooking
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