Anjou Bread & Mushroom Stuffing Recipe

Serves 8-10

  1. Preheat oven to 400°F.

    4 TBS. UNSALTED BUTTER
    1/3 C. CANOLA OIL OR OLIVE OIL
    2 MEDIUM ONIONS, PEELED & CHOPPED
    1 C. CELERY, CHOPPED
    1 LEEK, CHOPPED
    1 TBS. HERBS DE PROVENCE

  2. Sauté ingredients for approx. 5 minutes and set aside.

    3/4 -1 1/2 C. STOCK, CHICKEN OR VEGETABLE
    3/4 T. SEA SALT
    3/4 T. CRACKED BLACK PEPPER

  3. Heat stock with salt & pepper.

    1 LB ANJOU COUNTRY LOAF BREAD, TORN & CUBED
    1/2 C. TOASTED SLIVERED ALMONDS
    3 C. MUSHROOMS, CHOPPED
    2 C. FRESH PARSLEY, CHOPPED

  4. In a large bowl, or two medium bowls, combine remaining ingredients with sauteed vegetables from Step 2, and pour the stock from Step 3 over the top. Stir and spoon the mixture into a large casserole dish (approx. 12 c.) or two loaf pans (approx. 6 C. each).

  5. Cover with foil and bake at 400°F for 50 - 60 minutes.

Enjoy!

RecipeSarah RudbackHolidays, Thanksgiving, Bread