- Spinach and Wild Mushroom Stuffing
- (Ripieno con Spinaci e Funghi Selvatici)
3/4 cup (1 and 1/2 sticks) unsalted butter, divided
1 tablespoon extra virgin olive oil
1 pound assorted fresh wild mushrooms (ex. chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
One 5-ounce container or bag baby spinach leaves
12 cups (generous) 1-inch cubes day-old plain rustique or ciabatta bread with crust (about 1 and 1/4 pounds)
2 large eggs
1 and 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
1 cup (or more) chicken broth
Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat.
Add diced wild mushrooms and sprinkle lightly with salt and pepper.
Saute until mushrooms are tender and beginning to brown, about 8 minutes.
Transfer mushrooms to large bowl.
Melt remaining 1/2 cup butter in same skillet over medium heat.
Add onions and celery.
Saute until vegetables are tender, about 12 minutes.
Add all herbs; saute 1 minute longer.
Add spinach and toss until just wilted, about 1 minute.
Add vegetable mixture to bowl with mushrooms.
Preheat oven to 350°F.
Divide bread between 2 rimmed baking sheets.
Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total.
Transfer to very large bowl and cool.
Butter 13 x 9 x 2-inch baking dish.
Stir vegetable mixture into bread.
Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth.
Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry.
Transfer stuffing to prepared dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes.
Let stand 10 minutes. Makes 8 to 10 servings.
- Free Newsletter!
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy