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Scarborough Fair Mushroom Stuffing

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6 people

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Place moist stuffing into a 3L greased oven-proof dish, and bake in a preheated 375F oven for 30 minutes.