truffle mushroom rosemary stuffing
i love to make homemade stuffing. don’t get me wrong, stovetop will always be good. but it is fun to make your own and play with the ingredients. for this friendsgiving i decided to do a truffle mushroom rosemary stuffing.
if i were home, cooking for my dad and brothers, i would include bacon, and probably some sausage, which is easy enough to add in if you would like!
so basic needs for any stuffing include bread, celery, onion, chicken broth, and butter. nice and easy.
here is what truffle mushroom rosemary stuffing requires:
1 stick of butter
1 medium loaf of rosemary bread (i found mine at trader joe’s)
truffle oil
1 small yellow onion
1 heart of celery (entire celery you buy at the store)
1 container of sliced mushrooms (whichever variety you prefer)
3 cloves of garlic
oregano seasoning
1 bay leaf
garlic salt/pepper
so here’s what you do with all that. throw the stick of butter in a large saute pan, put that on medium heat. then add in your chopped garlic and chopped onion. after 5 min add in your chopped celery. i used all the dark green celery stalks, so about 6. depending on the size of your onion, use the entire thing. onion is what really adds great flavor! make sure you are stirring your mixture so all the chopped veggies can cook.
for extra flavoring, i added in some of the celery leaves, a bay leaf, and a dash or two of oregano. pour in a generous drizzle of truffle oil. about 1 tablespoon. if you love truffle oil you can be more generous, but do’t over do it! truffle oil can be very strong so you don’t want to over power your stuffing. as those veggies sweat it out in a butter bath, chop up the bread.
this rosemary bread is delish! and where the rosemary comes in. bite size pieces work best or smaller. then place them in a large bowl (you will be mixing everything in this so pick a large one).
once your veggies are cooked down add them into the bowl with your chopped bread. mix it all up. mixing by hand can be easier with the bread chunks, and then you can feel how moist the bread is. be careful it’s hot! if you don’t want to wait a few minutes for it to cool, a spoon works just fine.
now pour your stuffing mix into a greased glass baking pan. this is when you add the chicken broth. how much you add depends on how moist your bread is. i added 1/3 of a cup. if you want your stuffing super moist add more. if you want it more bready and crunchy add less.
now bake it at 375 degrees for a good 30 minutes. if the bread is not as crispy on the top as you would like you can bake it longer or broil it for a few minutes.
enjoy!
- S
