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Northwest Mushroom and Almond Stuffing

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New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

1 hr 50 mins total
40 mins prep

Recipe Filed Under
Vegetable, Nut, American, Baking, Side Dish, Stuffing & Dressing, Fall, Thanksgiving

Provided By: Alexis Touchet

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Using both fresh and dried mushrooms gives this stuffing added dimension, while a handful of herbs keeps the flavors light and vibrant.

Ingredients

Serves:

1 1/2 pounds Italian bread or round loaf, torn into 1-inch pieces (18 cups)

2 ounces dried mixed mushrooms

1 stick (8 tablespoons) unsalted butter

1 pound portabella or cremini mushrooms, chopped

2 medium onions, chopped

1 1/2 teaspoons salt

1 1/4 teaspoons black pepper

3 celery ribs, chopped

3 medium carrots, finely chopped

4 large garlic cloves, finely chopped

1/2 cup chopped fresh flat-leaf parsley

1 1/2 tablespoons finely chopped fresh sage

1 tablespoon finely chopped fresh thyme

1 1/2 cups slivered almonds, toasted until golden

Directions

Preheat oven to 350F with racks in upper and lower thirds of oven. Butter a 4-quart baking dish (15 by 10 inches).

Bake bread pieces in 2 large shallow baking pans in oven, switching positions of pans halfway through baking, until dry and pale golden, 20 to 25 minutes. Transfer to a very large bowl.

Pour 4 1/2 cups boiling-hot water over dried mushrooms and soak until softened, about 30 minutes. Drain in a fine-mesh sieve set over a bowl, squeezing mushrooms, and reserve liquid. Rinse mushrooms to remove any grit, then squeeze out excess water and chop.

Heat half of butter in a 12-inch heavy skillet over high heat until foam subsides, then cook fresh mushrooms and onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring, until volume of mushrooms is reduced, about 6 minutes. Reduce temperature to medium-high and cook, stirring, until golden, 5 to 6 minutes. Transfer mushrooms to a bowl.

Cook celery and carrots in remaining butter, stirring, until carrot is tender, 8 to 10 minutes. Stir in garlic, all mushrooms, herbs, almonds and 1 tsp each salt and pepper, then toss with bread, mushroom soaking liquid, and salt and pepper to taste.

Transfer stuffing to baking dish and bake, covered with buttered foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake stuffing until top is browned, 10 to 15 minutes more.

NOTE:
These stuffings are intended to be baked independently from the Thanksgiving turkey. If you decide to cook your stuffing inside the turkey, please make sure it comes to 165F to prevent foodborne illness.

Make Ahead: Stuffing can be assembled, but not baked, 2 days ahead and chilled, covered.