Brioche stuffing with wild mushrooms and caramelized onions
Yield 8 servings
Ingredients
- 1/4 cup (half a stick) butter
- 1 sweet yellow onion, thinly sliced
- 2 cups rough-chopped wild mushrooms (crimini, shiitake, brown, and/or chanterelle)
- 3 cups kale, spines removed, roughly julienned
- 1-1/2 teaspoons salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
- 1/2 cup chopped walnuts
- 1 loaf brioche, cut into 1/2-inch pieces, dried out for 1 to 2 days
- 1 egg, whisked
- 1 cup vegetable broth
Instructions
- Preheat oven to 350 F.
- In a large skillet over medium heat, melt the butter. Add the onions and cook for 10 to 15 minutes, stirring often, until they caramelize.
- Turn up the heat to medium-high and add the mushrooms and kale. Cook for 5 minutes, stirring often, until the mushrooms are softened and the kale is wilted.
- Season with salt and pepper. Stir well.
- Stir in the herbs and walnuts. Cook, stirring often, for 1 minute.
- Turn the skillet to low heat and gently mix in the brioche cubes and egg.
- Stir in the vegetable broth and bring to a simmer.
- Spray a casserole dish with cooking spray. Transfer the mixture to the prepared casserole dish and cover with aluminium foil.
- Bake for 30 minutes.
- Remove the foil and bake for 10 minutes or until the top is browned
Courses Sides
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/thanksgiving/brioche-stuffing-with-wild-mushrooms-and-caramelized-onions/