I would love to know who thought of combining bread, spices, and vegetables and stuffing them in a chicken or turkey. It’s the person who decided to start serving stuffing as a side dish that deserves all the respect. If you love stuffing as a side dish then you’ll want to try this mixed mushroom stuffing this Christmas.
While traditional stuffing is made with just onion and celery, we love that our friends at The South African Mushroom Farmer’s Association added mushrooms to this side dish. It’s a great way to enjoy a holiday treat with the additional health benefits of mushrooms.
Mushrooms have varying compositions and nutritional profiles. The mixed mushrooms in this mushroom stuffing will ensure that your family get an extra punch of protein, vitamins, minerals, and antioxidants. In the past I have spoken at length about the health benefits of mushrooms. If you’d like to read more I’d recommend you check out these posts…
Mixed Mushroom Stuffing
This fantastic recipe for kids to help make. Lexi loves cutting the bread and mixing for me.
Mixed Mushroom Stuffing
- 1 loaf sourdough bread
- 6 tbsp butter
- 2 medium leeks thinly sliced
- 3 medium stalks celery thinly sliced
- 700 g mixed mushrooms thinly sliced
- ¼ cup sage finely chopped
- 2 tbsp fresh thyme
- ½ tsp pepper
- 1 ½ tsp salt
- ¼ cup fresh parsley finely chopped
- 2 ½ cups chicken stock
- 3 large eggs
- The night before cut the sourdough into cubes and set out on a rack overnight to dry out. Alternatively you can toast them for a few minutes in the oven until the bread is dried out (about 5 to 10 minutes).
- Preheat the oven to 180°C and prepare a baking dish with butter.
- In a large pan melt 4 tbsp of butter and sauté the leeks and celery until they are soft.
- Add in the mixed mushrooms and continue to cook until nearly all the liquid from the mushrooms has evaporated (20 to 25 minutes).
- Add in the sage, thyme, and pepper and mix well.
- Transfer the mushrooms to a large bowl and add in the dried bread cubes and parsley. Toss gently to combine.
- In a bowl combine the stock and eggs, and mix well.
- Pour the mixture over the mushrooms and bread and mix gently.
- Transfer the mixture to the prepared baking dish and top with 2 tbsp of butter.
- Cover with a buttered tin foil lid* and bake for 20 minutes at 180°C.
- After 20 minutes remove the lid and bake for an additional 15 to 20 minutes or until the top of the bread has turned golden brown.
- Remove from the oven and top with more fresh thyme.
For the adults at the table I recommend pairing this recipe with Le Lude Brut MCC
Imagine crisp bites of ripe pears combined with sweet nougat and toasted almonds. That’s what you’ll taste when you enjoy this exquisite MCC with the toasted, salty and savoury mixed mushroom stuffing. This wine’s nutty flavours and hints of proving dough play the bass note in harmony with the well toasted yeasty sourdough bread. The warm and comforting flavours of the mushrooms are given a lively hint of acidity with this wine pairing and keep this dish bright and exciting.
Happy holiday cooking!