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Vegetable Stuffing

A classic Thanksgiving side dish.
Prep Time2 days 30 minutes
Cook Time45 minutes
Total Time2 days 1 hour 15 minutes
Servings: 16

Ingredients

  • 1 large loaf French bread, cut into 1/2 inch cubes
  • 1 tbs oil
  • 8 oz mushrooms, sliced
  • 6 tbs unsalted butter, divided
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbs minced fresh sage
  • 1 tbs minced fresh rosemary
  • 1 tbs minced fresh thyme
  • 4 stalks celery, chopped
  • 3 carrots, shredded
  • 1/4 cup chopped Italian parsley
  • 1 1/2 tsp kosher salt
  • 1 tsp ground pepper
  • 2 large eggs
  • 2 cups chicken broth*

Instructions

  • Place cut up french bread into a 9"x13" baking dish 2 days before cooking. Leave on counter. Stir them around 1-2 times a day.
  • Preheat oven to 350°F.
  • Heat a large saute pan on medium-high height. Add the mushrooms to the dry skillet and suate for about 1-2 minutes, or until moisture has evaporated. Add 1 tablespoon of oil and a sprinkle of salt and continue cooking for 3-5 more minutes, or until mushrooms have browned and caramelized. Remove from pan and set aside.
  • Lower heat to medium. Add 3 tablespoons of butter, onion, garlic, sage, rosemary, and thyme. Saute for 3 minutes. Add the celery and saute for 4 moer minutes. Then add the carrots and saute for 3 more minutes.
  • Add the remaining 3 tablespoons of butter, parsley, and salt and pepper to taste.
  • While the vegetables are cooking, whisk together the eggs and chicken broth in a large bowl. Add salt and pepper to taste. Place the stale bread cubes in the bowl and mix until the liquid fully coats the bread cubes. Add the vegetable mixture along with the mushrooms ot the bread cubes and mix well.
  • Grease your 9x13 baking dish. Pour in mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes. Serve warm.

Notes

I prepare all of my vegetables in a food process with the slice, chop, and shred attachments.
Chicken broth: Can sub vegetable broth.