Parsley, sage, rosemary and thyme – I start singing Simon and Garfunkel every time I make this stuffing. No, not really, I’m just joking around. But it does get it’s name from the song. And that’s pretty much where the connection ends.
This is an older recipe of mine; it’s been at holiday tables around here for several years, even prior to my vegan conversion. It’s been updated a bit; I used to use vegetable bouillon prior to giving up palm oil, but otherwise the recipe is basically the same.
One word of warning – this stuffing goes pretty heavy on the mushroom flavour, so I’ve you’re not into mushrooms, maybe try my other stuffing recipe [here]. But if you ARE a mushroom fan, then I highly recommend pairing this stuffing with some [mushroom gravy], or using it to stuff mushrooms. Or why not both?! 😉
This stuffing is a hit at my family table, and I hope it becomes one at yours too. I can’t wait to hear what you think of it; make sure to let me know down below in the comments. 🙂
Scarborough Fair Mushroom Stuffing
- 1 TBSP dried parsley
- 1 TBSP dried sage
- 1 TBSP dried rosemary
- 1 TBSP dried thyme
- 1/2 TSP salt (plus more to taste)
- 1/2 cup + 2 TBSP vegetable oil, divided canola, sunflower, etc.
- 12 cups 1/4 inch cubed white bread (or buns) (a single 840g bag of ACE Bakery ciabatta buns works great)
- 2 cups dried mushrooms (I use a mixture of shitake and cremini, but use whatever you like)
- 2 cups boiling water
- 1-2 cups low-sodium vegetable broth
- 1 small onion minced
- 2 cloves garlic minced or grated
Pre-heat oven to 400F. Combine dried mushrooms and boiling water, and let sit until mushrooms are rehydrated, about 30 minutes. Once rehydrated, reserve the soaking liquid, squeezing mushrooms to remove excess, and roughly chop the mushrooms.
While waiting for the mushrooms, prepare the bread crumbs. In a small blender jar, combine parsley, sage, rosemary, thyme, salt, and oil, and blend until combined. (You can also use an immersion blender or Magic Bullet for this step). Put cubed bread into a bowl; use one large enough that you will be able to toss cubed bread easily.
Pour the oil over the cubed bread, a little bit at a time, and toss well to coat. Using two lined baking sheets, spread the oiled bread cubes in a single layer, and bake for 20-30 minutes until crunchy and browned, making sure to rotate the pans and turn the cubes occasionally to prevent burning. Put the browned bread crumbs back into a bowl.
In a frying pan over medium heat, add 2 TBSP of vegetable oil, minced onion, and chopped dehydrated mushrooms, and saute until the onions are translucent, 5-10 minutes. Add garlic, and continue to saute for another minute. Add the cooked onions, mushrooms, and garlic to the breadcrumbs, and stir to combine.
Starting with the mushroom soaking liquid and ending with the vegetable broth, add liquid 1 cup at a time to the breadcrumbs until they are soft, stirring well to make sure all the liquid is absorbed before adding more.
Place moist stuffing into a 3L greased oven-proof dish, and bake in a preheated 375F oven for 30 minutes.