Mushroom Brioche Stuffing

Name: Mushroom Brioche Stuffing
Cook time: 40 min
Total time: 1 min
Ingredients: 10 tablespoons unsalted butter, plus more for the baking dish; 1 1/2 pounds assorted mushrooms (such as oyster, shiitake and/or cremini), trimmed and sliced; Kosher salt; 3 leeks (white and light green parts), halved lengthwise, thinly sliced and rinsed; 1 tablespoon fresh thyme; 1 tablespoon finely chopped fresh rosemary; 2 cups low-sodium chicken or vegetable broth; Freshly ground pepper; 2 large eggs; 1 cup heavy cream; 1/2 cup chopped mixed fresh herbs (such as parsley, tarragon and chives); 16 cups 1/2-inch stale brioche cubes (1 1/2 pounds)

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Cook Time: 40 minutes

Total: 1 hours, 30 minutes

Servings: 7

Cost: $2.99 /serving

Author : Food Network Kitchen

holiday stuffing

Instructions

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Step 1

Preheat the oven to 375 degrees F; butter a shallow 3-quart baking dish. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Transfer the mushrooms to a plate and wipe out the skillet.

Step 2

Melt 6 tablespoons butter in the same skillet over medium heat. Add the leeks; cook, stirring occasionally, until tender, about 6 minutes. Add the mushrooms, thyme, rosemary, broth, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, then remove from the heat.

Step 3

Whisk the eggs and heavy cream in a large bowl. Add the herbs, bread cubes and mushroom-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.

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