Warm Caramelized Onion and Mushroom Stuffing with Fresh Herbs

Allergens

Egg, Dairy

Ingredients

• 4 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 1 pound mixed wild mushrooms, cleaned and sliced
• 2 cups cubed day
• old crusty bread (such as sourdough or French bread)
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh sage
• 1/4 cup chopped fresh thyme
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1/4 cup chicken or vegetable broth
• 1 large egg, beaten

Instructions

1. In a large skillet, melt the butter over medium heat. Add the sliced onions and cook for 20 25 minutes, stirring occasionally, until they are deeply caramelized and tender. Be patient as this is an essential step to develop the rich flavor of the dish.
2. Once the onions are caramelized, add the mixed wild mushrooms to the skillet with the onions. Cook for 5 7 minutes until the mushrooms release their moisture and become tender. Season with salt and pepper to taste.
3. In a large mixing bowl, combine the cubed bread, caramelized onion and mushroom mixture, chopped parsley, sage, thyme, salt, and pepper. Toss well to mix all ingredients evenly.
4. In a small bowl, whisk together the chicken or vegetable broth and beaten egg. Pour this mixture into the stuffing, stirring to combine thoroughly.
5. Preheat your oven to 375°F (190°C). Transfer the stuffing to an oven safe dish and bake for 25 30 minutes, or until the top is golden brown and crispy.

Chef’s Insight

The caramelized onions bring a depth of flavor to this dish, so don't rush the process. Be patient and allow them to cook down until they are deep golden brown.

Notes

This recipe can be easily doubled or tripled to accommodate a larger number of guests. If using a large pan for stovetop cooking, make sure to use one with a tight-fitting lid to prevent the moisture from escaping.