Found & Foraged Thanksgiving Stuffing
Nutrition Information (per serving)
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
- Cut and dry your bread in advance; you can simply leave it out on the counter or toast it the day of.
- Pre-heat the oven to 350 degrees Fahrenheit.
- Using a small amount of butter or olive oil, grease your baking dish.
- Place the cut bread in a large mixing bowl with the parsley, sage, rosemary, lemon zest, and thyme. Set this aside.
- Heat a large sauté pan and add the butter (or olive oil) to the pan until it’s melted or hot.
- Sauté yellow onions with the bay leaf until the onions become translucent.
- Add celery and cook until tender.
- Add mushrooms and cook until they begin to brown.
- Add garlic and stir for 2 minutes.
- Season with salt and pepper.
- Add chicken stock and reduce for about 5 minutes on medium heat, allowing all of the flavors to come together.
- Beat the eggs in a small mixing bowl.
- 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.
- Once combined, pour that mixture over the bread and mix well.
- Gently press the stuffing into a baking dish and cover it with foil.
- After 25 minutes in the oven, remove foil and finish the last 20 minutes uncovered.
- 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.