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Mushroom, Fennel and Parmesan Stuffing

Mushroom, Fennel and Parmesan Stuffing 12.000
Nov 14, 2007

Although any good, dense loaf of bread will do, the savory and briny flavor of olive bread works best as a match for the mushrooms and an accompanying turkey.

Make Ahead: Prep and combine the ingredients, but do not add the chicken broth. Reserve 1/4 cup of the Parmigiano-Reggiano cheese to be sprinkled on just before baking. Let the stuffing cool to room temperature, then cover and refrigerate for up to 2 days. Combine with the melted butter and chicken broth just before baking.


Servings: 12 - 14
Ingredients
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 large or 3 small (about 1 pound) fennel bulb, quartered, cored and cut into 1/4-inch dice (slightly more than 2 cups)
  • 2 large yellow onions, cut into 1/4-inch dice (about 3 cups)
  • 2 medium shallots, finely diced (3 to 4 tablespoons)
  • 1 1/2 teaspoons kosher salt
  • 3/4 pound cremini mushrooms, quartered (about 3 1/2 cups)
  • 3 1/2 ounces shiitake mushrooms, stemmed and quartered (almost 3 cups)
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1 1/2 pounds stale country bread, preferably olive bread, cut into 1-inch cubes (about 15 cups)
  • 6 oil-packed sun-dried tomatoes, drained and chopped (1/4 cup)
  • 1 cup low-sodium chicken broth
  • 2 tablespoons chopped tarragon leaves
  • 1 1/2 tablespoons chopped thyme leaves

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Directions

Melt the butter in a large skillet over medium-high heat; watch closely so it does not burn. Add the fennel, onions and shallots, stirring to combine. Sprinkle with 3/4 teaspoon of the salt and cook for about 5 minutes or until the vegetables start to soften. Add the cremini and shiitake mushrooms and the remaining 3/4 teaspoon salt and cook for about 2 minutes, stirring, until the mushrooms start to lose their raw look but are not yet cooked through. Transfer to a large mixing bowl and add 3/4 cup of the cheese, then the bread cubes, then the sun-dried tomatoes. (At this point, if making ahead do not add the chicken broth; cover and refrigerate for up to 2 days.) Add the chicken broth, tarragon and thyme, tossing to mix well.

If roasting with a butterflied turkey, spread the stuffing evenly on the bottom of a large roasting pan. Place the turkey on top of the stuffing and bake (see related recipe).

If baking separately, preheat the oven to 375 degrees.

Transfer the stuffing to a lightly greased 9-by-13-inch baking dish. Bake for about 1 hour; during the last 15 minutes of baking time, sprinkle on the remaining 1/4 cup of cheese. If the stuffing gets too brown, cover loosely with foil. Serve warm.


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Recipe Source

From food writer Tony Rosenfeld.

Tested by Geneva Collins.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 14): 230


% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 5g 25%

Cholesterol: 18mg 6%

Sodium: 634mg 26%

Total Carbohydrates: 30g 10%

Dietary Fiber: 3g 12%

Sugar: n/a

Protein: 9g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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