Mushroom Stuffing

Serves 12 (each serving is about ¾ of a cup)


6 cups of 1/4-inch cubes of brioche

6 cups of 1/4-inch cubes of white bread

2 cup small diced yellow onion

5 shallots (medium to large) small diced

6 cups of mixed mushrooms (cremini, chantrel, Portobello, button, etc) sliced

12 tablespoons unsalted butter

4 tablespoons olive oil

1 cups of chicken stock

4 sprigs thyme leaves

2 tablespoon chopped flat leaf parsley

6 teaspoons salt

Cracked pepper


Preheat the oven to 350 degrees

Spray the cookie sheet with nonstick spray.

Spread the cut bread on two cookie sheets and dry it out for 5-10 minutes or until it is slightly toasted but isn’t browned.

Remove the trays from the oven when it’s finished and set them aside.

In a large sauté pan add 6 tbsp of the butter and 2 tablespoon of olive oil into the pan (you may need to cook the onion and shallot in two batches and in that case use half the amount of butter and olive oil for each batch)

When the butter is melted and the oil is hot add the onion and shallot to the pan.

Season the onion and shallot with salt and cook on a medium heat for 4 to 5 minutes or until the onion and shallot are translucent and aromatic.

Once they are cooked remove them from the pan and set them aside. 

Next add half the mushrooms and 1-tablespoon oil and 2 tablespoons butter to the pan and turn the heat to a medium high heat.  (Don’t crowd the mushrooms, they need to cook in 2 batches and add the same amount of butter and oil to each batch), spread them out and let them cook for 4 minutes and then stir. 

Season the mushrooms with salt and pepper, stir and then add the onion and shallots to the pan.

Add the thyme leaves to the mushrooms and turn off the fire.

In a very large bowl add the toasted bread, chicken stock and fold in the mushroom mixture and parsley. 

Spray a baking dish with nonstick spray and bake in an oven for 20 minutes uncovered or you can place it into the top of a crown roast of pork.