This delicious Mushroom Fennel and Parmesan Stuffing recipe is not your typical stuffing recipe, but it is delicious! Give this recipe a try and let us know what you think about it.
In preparation to make this wonderful dish, you should know that any loaf of bread will work well, as long as it is dense. If you are able to find it, olive bread is often preferred with this type of stuffing, however we usually use plain white or wheat bread. The bread choice can be left completely up to your preference!
Thankfully, this stuffing recipe can be made completely separate from the turkey, but adds a nice complement to the turkey. Since it is prepared separate, hopefully you will not run into issues like Mr. Bean does in the video below!
Stuffing the turkey 🦃 #mrbean pic.twitter.com/cSYc2spnMD
— Mr Bean (@MrBean) December 25, 2017
What You Will Need
Stale bread
Yellow onions
Shallots
Fennell bulb
Salt
Cremini mushrooms
Shiitake mushrooms
Parmesan cheese
Dried cranberries
Chicken broth
Pepper
Thyme
Sage
How To:
In a large baking pan (a dutch oven is great), over medium heat, melt your butter. Once melted, add fennel, onions and shallots. Stir to combine. Add salt and cook until vegetables begin to get soft. Add both types of mushrooms until the mushrooms begin to loose the raw look.
Add your stale bread cubes, parmesan cheese and dried cranberries. Mix together, and then slowly pour in your chicken broth. Add one cup of it and stir in well, then slowly add in the second cup. YOU MAY NOT NEED THE COMPLETE SECOND CUP. Your stuffing should be moist, but not sopping wet.
Add pepper, thyme and sage. Mix well to combine. Cook over low to medium heat until the stuffing is cooked through.
Remove from heat. If desired, this stuffing can be placed inside of a turkey at this step, or it can be baked in the oven for 20 minutes at 350F. We often prefer to serve directly off of the stove top, but it can also be baked if you desire.
Serve while warm, and enjoy!
What is your favorite stuffing recipe? Let us know what some of your favorites are. We love to hear about everyone’s favorite dishes.
Are you searching for a creative idea you can make when you have a low pantry? Check out this recipe for Chickpea Pantry Pasta. It is so good!
You are also going to want to be sure to check out our recipe on Grilled Endive! So good!
Mushroom, Fennel and Parmesan Stuffing
Ingredients
- 2 loves stale bread cut into small cubes and dried
- 2 large yellow onions chopped
- 2 large shallots chopped
- 1 large fennell bulb washed, quartered, cored, and diced into bite sized pieces
- 2 tsp salt
- 1 pound cremini mushrooms washed and quartered
- 4 ounces shiitake mushrooms washed, stemed and quartered
- 1 cup parmesan cheese grated
- 24 ounce dried cranberries
- 2 cup chicken broth (more if needed)
- 1/2 tsp pepper
- 1 tsp thyme
- 1 tsp sage
Instructions
- In a large baking pan (a dutch oven is great), over medium heat, melt your butter. Once melted, add fennel, onions and shallots. Stir to combine. Add salt and cook until vegetables begin to get soft. Add both types of mushrooms until the mushrooms begin to loose the raw look.
- Add your stale bread cubes, parmesan cheese and dried cranberries. Mix together, and then slowly pour in your chicken broth. Add one cup of it and stir in well, then slowly add in the second cup. YOU MAY NOT NEED THE COMPLETE SECOND CUP. Your stuffing should be moist, but not sopping wet.
- Add pepper, thyme and sage. Mix well to combine. Cook over low to medium heat until the stuffing is cooked through.
- Remove from heat. If desired, this stuffing can be placed inside of a turkey at this step, or it can be baked in the oven for 20 minutes at 350F. We often prefer to serve directly off of the stove top, but it can also be baked if you desire.
- Serve while warm, and enjoy!
Notes
If you think of it about two days in advance, it works well to cut fresh bread into cubes, place them on a baking pan and let them sit in a room undisturbed for two days before you make stuffing. If you do not have two days to wait, cutting a loaf of bread into cubes and placing them in the oven at 350F for about 6 minutes will also work. You will need to check on them often and flip them part of the way through so that they dry out evenly. Pan
If you have a dutch oven, this works really well to use on your stove top to make this recipe in.
