Wild Mushroom and Spinach Stuffing
Wild Mushroom and Spinach Stuffing might be just the side dish you are searching for. One portion of this dish contains roughly 4g of protein, 17g of fat, and a total of 186 calories. This recipe serves 10. It will be a hit at your Thanksgiving event. It is a good option if you're following a gluten free, primal, and vegetarian diet. Head to the store and pick up coarsely ground pepper, thyme, mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Melt 1/4 cup butter with olive oil in heavylarge skillet over medium-high heat.
Adddiced wild mushrooms and sprinkle lightlywith salt and pepper. Sauté until mushroomsare tender and beginning to brown, about 8minutes.
Transfer mushrooms to large bowl.
Melt remaining 1/2 cup butter in sameskillet over medium heat.
Add onions andcelery. Sauté until vegetables are tender,about 12 minutes.
Add all herbs; sauté 1minute longer.
Add spinach and toss untiljust wilted, about 1 minute.
Add vegetablemixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool,cover, and chill.
Preheat oven to 350°F. Divide breadbetween 2 rimmed baking sheets.
Bakeuntil bread is crusty but not hard, reversingsheets after 5 minutes, 10 to 12 minutestotal.
Transfer to very large bowl and cool.
Butter 13x9x2-inch baking dish. Stirvegetable mixture into bread.
Whisk eggs,salt, and pepper in small bowl to blend well;whisk in 1 cup broth.
Add egg mixture tostuffing, tossing to combine evenly andadding more broth by 1/4 cupfuls if dry.
Transfer stuffing to prepared dish.
Bake stuffing uncovered until cookedthrough and brown and crusty on top, 50 to60 minutes.