Three Onion Stuffing
With Mushrooms, Sage & Thyme
No need to wait for Thanksgiving. Three Onion Stuffing is a perfect complement to any meal.
Onions, mushrooms, and corn bread are a few of the fantastic ingredients for this dish. A perfect side dish for your next pot-luck dinner.
Ingredients:
6 cups dried white bread
4 cups day old corn bread
2 medium sweet onions, diced(1 1/2 cups)
1 large red onion, diced(1 1/4 cup)
5 large shallots diced
1 cup finely chopped celery
1 stick unsalted butter
1/4 - 1/2 cup olive oil
1 teaspoon salt
1 tablespoon pepper
2 tablespoons minced garlic
1 cup chopped crimini mushrooms
1/2 cup chopped shitake mushrooms
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh sage
1/2 cup chopped flat-leaf parsley
2 large eggs lightly beaten
2 - 3 cups chicken broth
1/2 half & half
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Preheat oven to 325 degrees. In large mixing bowl, break bread into pieces, crumble corn bread, set aside.
Melt butter in a large skillet over medium heat. Add 1/4 cup olive oil, all the onions and saute for 8 minutes. Add celery and garlic, saute 6 minutes. Season with salt & pepper. Cook longer if onions and celery are not soft.
Remove from heat and sprinkle sage, thyme & parsley over mixture, place in bowl. Heat 1/4 cup olive oil in medium saute pan, add mushrooms and saute until a light golden brown, about 6 minutes. Add to onion mixture, stir.
Add 2 cups of chicken broth and the
half & half to the bread. Stir until liquid is absorbed. Check to see if bread is still
hard, add additional chicken broth until bread mixture is moist. Stir in onion mixture.
Pour into a buttered 13 x 9 glass baking
dish. Cover with foil, bake 40 minutes.
Remove foil bake 20 - 30 minutes until golden brown.
Don't wait until Thanksgiving!
Menu Suggestions:
Roasted Chicken
Sauteed Green Beans
Grape Nut Bread
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