Mushroom Stuffing
Ingredients
1 lb chopped mushrooms (maitake, oyster or shitake work well here)
1 cup celery, diced
1 cup onion, diced
3 cloves garlic, minced
7 cups of whole grain bread, cubed
1/2 stick butter
1 tsp fresh thyme
2 tbsp fresh parsley, chopped
1 tbsp fresh sage, chopped
3/4 cup vegetable broth
1 egg
1 tbsp kosher salt
Instructions
Day Before
Cut the bread into 1/2" cubes.
Set to dry lightly covered for 24 hours in the fridge.
The Big Day
Melt the butter and add mushrooms, vegetables and sweat gently over medium heat for 5 minutes.
Add herbs and stock and bring to a light simmer.
Pour liquid over the dried bread cubes.
Add egg and salt then gently fold the mixture together.
Place into a greased casserole dish and bake at 350 F for 20 minutes uncovered.
Toss with a fork to expose other wet parts to dry heat and return to the oven for 5 more minutes.
Pull from the oven and serve.