Found & Foraged Thanksgiving Stuffing

Nutrition Information (per serving)

3 g
11 g
9 g

1 lb Good bread, diced into cubes – about 12 cups
¾ cup unsalted butter (or extra virgin olive oil)
3 Cups mushroom – preferably foraged
2 Cups small diced yellow onion
2 Cups small diced celery
¼ Cup chopped Italian parsley
1 Tbsp Minced fresh sage
1 Tbsp Minced fresh rosemary – discard stems
½ Tbsp Zested lemon
1 Tbsp Minced fresh thyme leaves – discard stems
2 tsp Kosher salt
2 tsp Ground Pepper
1 Tbsp minced garlic
3 Bay leaves
3 Farm fresh eggs
2 cups chicken bone broth

  1. Cut and dry your bread in advance; you can simply leave it out on the counter or toast it the day of.
  2. Pre-heat the oven to 350 degrees Fahrenheit.
  3. Using a small amount of butter or olive oil, grease your baking dish.
  4. Place the cut bread in a large mixing bowl with the parsley, sage, rosemary, lemon zest, and thyme. Set this aside.
  5. Heat a large sauté pan and add the butter (or olive oil) to the pan until it’s melted or hot.
  6. Sauté yellow onions with the bay leaf until the onions become translucent.
  7. Add celery and cook until tender.
  8. Add mushrooms and cook until they begin to brown.
  9. Add garlic and stir for 2 minutes.
  10. Season with salt and pepper.
  11. Add chicken stock and reduce for about 5 minutes on medium heat, allowing all of the flavors to come together.
  12. Beat the eggs in a small mixing bowl.
  13. Allow chicken stock to cool for 10 minutes, then slowly add the eggs, stirring consistently with a fork or whisk so they don’t get scrambled.
  14. Once combined, pour that mixture over the bread and mix well.
  15. Gently press the stuffing into a baking dish and cover it with foil.
  16. After 25 minutes in the oven, remove foil and finish the last 20 minutes uncovered.
  17. Your stuffing should be golden brown on top and on the edges; fluffy but not wet in the center. If needed, return the pan to the oven for additional cooking time in 10 minute increments.
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