Earthy flavors combine with slightly sweet brioche bread to create this beautiful brioche and wild mushroom stuffing. One could certainly experiment with other breads—raisin or nut varieties could work well. Homemade challah would also be an excellent choice.–Karen Mordechai
LC Stuffing Versus Dressing Note
Technically, this easy yet elegant wild mushroom “stuffing” recipe should be called “dressing” since it’s made in a baking dish rather than stuffed inside the hen. That said, you could just cram the wild mushroom and bread concoction inside your hen, although then you’ve got to fuss with taking the temperature of the stuffing until it surpasses the point where proliferation of potential pathogens dripping from the raw bird occur since making guests sick is the last thing you need to be worrying about come Thanksgiving. And you’ll lack the crisp, golden crust that forms so perfectly atop the stuffing, er, dressing when you uncover it for the final minutes of baking. So do as you wish but we know which approach we embrace come turkey day.
Brioche and Wild Mushroom Stuffing
- Quick Glance
- 45 M
- 1 H, 30 M
- Serves 6 to 8
- 4 tablespoons (2 ounces) unsalted butter, at room temperature, plus more for the baking dish
- 2 shallots, minced
- 4 cups sliced leeks (white and light green parts only, 1/2-inch-thick slices)
- 1 pound king trumpet or cremini mushrooms, chopped or sliced
- 2 cloves garlic, minced
- Sea salt
- Freshly ground black pepper
- 1/2 cup dry white wine
- 4 sprigs thyme
- 3 large eggs, lightly beaten
- 1 cup Comté or Gruyère cheese, shredded
- 6 cups cubed brioche or substitute challah (or, for a less squishy and less sweet stuffing, substitute a hearty artisan loaf of white or walnut bread)
- 1/3 cup flat-leaf parsley leaves, chopped
- 1 cup homemade chicken stock or canned chicken broth, plus more if needed
- 1. Melt the butter in a large saucepan over medium heat. Add the shallots, leeks, mushrooms, and garlic and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 10 minutes.
- 2. Add the wine and thyme sprigs to the pan and cook until the wine has almost evaporated, 3 to 5 minutes. Remove and discard the thyme sprigs and scrape the vegetables and any liquid into a bowl.
- 3. In a large bowl, whisk together the eggs, a generous pinch of salt and pepper, and the cheese. Add the cooked vegetables, brioche, and parsley, and toss to combine. Mix in 1/2 cup stock. Continue to add as much of the remaining 1/2 cup stock, a couple tablespoons at a time, as needed until the stuffing is moist but not wet (there should not be any liquid in the bottom of the bowl). Transfer the stuffing to a buttered 9-by-13-inch baking dish and cover with buttered aluminum foil. (You can refrigerate the dressing for up to a couple days, adding a few more minutes to the time in the oven.)
- 4. Preheat the oven to 350°F (177°C) or, if you’ve been roasting a turkey, when you remove the turkey from the oven and set it aside to rest, adjust the oven temperature to 350°F (177°C). Place the covered baking dish in the oven and bake until the stuffing is warmed through, 25 to 30 minutes. Then uncover the stuffing and bake until golden, about 15 minutes. Serve immediately.