In The Kitchen With Escoffier Online – How To Make Herb and Mushroom Stuffing
In the kitchen with Escoffier Online connects you with real chefs answering the world’s cooking questions one video at a time. In this video series, Chef Mark Dowling gives an online cooking lesson on how to make a herb and mushroom stuffing this holiday season.
Sage and Mushroom Stuffing Recipe:
1/2 loaf artisanal whole wheat bread, diced into med sized cubes
1 Tbsp XV olive oil
1 medium sized onion, small dice
2 celery stalks, small dice
1/2 lb brown crimini mushrooms, chopped, stems removed
1 bunch Tuscan kale, stems removed, medium diced
1 Pippin or Granny Smith apple, cored and diced
1/4 cup Italian parsley, coarsely chopped
1 Tbsp fresh Sage leaves, thinly sliced, chiffonade
1 Tbsp Thyme
1 clove garlic, minced
3/4 cup coarsely chopped walnuts
1 Pt. Vegetable stock
1. Preheat oven to 425°F.
2. Bake bread until toasted on a cookie sheet pan.
3. Heat oil over medium. Add onions, celery, mushrooms, and kale. Cook for 5-6 minutes then add apples Cook 6-7 minutes or until apple is soft. Add parsley, thyme, sage, and garlic. Cook a few minutes, remove from heat and add in bread and walnuts.
4. Add stock enough to moisten. Add salt and pepper and adjust seasoning as needed. Cover with foil and bake 25-30 minutes. Remove foil and bake 10 minutes for a crispy top.
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