Servings
8
Prep Time
20 minutes
Cook Time
45 minutes
Author:
La Tourangelle
Ingredients
- 10 cups cubed sourdough bread (usually about 1 – 1 ½ loaves)
-
1/2 stick of butter
- 2 cups finely chopped onion (about 2 onions)
- 1 cup finely chopped celery (3-4 stalks)
- 1 lb. cremini mushrooms, quartered
-
1/4 cup La Tourangelle Balsamic Vinegar
- 2 tablespoons chopped flat-leaf parsley
- 2 teaspoons fresh thyme, minced
- 1 1/2 teaspoons fresh rosemary, minced
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 cups chicken stock
-
1/2 cup La Tourangelle Herbs de Provence Infused Oil, split
Directions
Preheat oven to 350°F.
On 2 large sheet trays, spread the bread cubes in a single layer and drizzle with 1/4 cup of the Herbs de Provence oil. Toast bread in the oven for 15 minutes or until the edges of the crumbs start to brown.
While the bread is toasting, heat the remaining 1/4 cup of Herbs de Provence Oil in a large skillet over medium-high heat. When the pan is hot, add the mushrooms and cook until just tender. Add the balsamic vinegar to the pan and continue to cook the mushrooms until the vinegar gets syrupy, about 3 minutes. Season the mushrooms with salt and pepper and set aside.
In a fresh large saute pan, melt butter over medium heat. Add onions and celery to pan and cook for about 10 minutes or until both veggies are tender and the onion is translucent. Stir in the chopped herbs and season with salt and pepper.
- In a large bowl, combine the toasted bread cubes, the balsamic mushrooms, and the cooked vegetables. Add the chicken stock and stir well to incorporate.
- Turn out the stuffing into a 13 x 9 inch, greased casserole dish and spread evenly.
Bake for 30-35 minutes and serve warm.