We made this for our Canadian Thanksgiving celebrations, but maybe the next time you cook up a turkey (say, for American Thanksgiving, or Christmas, or various other turkey-related feast days), you could try this stuff(ing) out. You can make it all the day before and chuck it together at the last minute, which is awesome for big dinners. It’s also the kind of stuffing that doesn’t actually go into the bird, so you can feed it to vegetarians, too!
Start with your bread. You can buy bags of pre-cut, pre-toasted bread chunks specifically for making stuffing, but I kind of like to make them myself, because I can decide what kind of bread I’m going to use in my stuffing. Here I used a loaf of Italian sourdough.
I ripped each slice up into bite-sized chunks and spread them out across two baking sheets. Shove them in your oven and bake them at 350°F until they’re dried out and lightly toasted, about 12 minutes. Make sure to stir them occasionally.
Dice up about a pound of fresh mushrooms. The wilder the better. Unfortunately all we had around were some oyster and regular white mushrooms, but feel free to experiment. You should have about 9 cups diced mushrooms when you’re done.
Chop up as well 2 large onions, so you’re left with about 3 cups chopped onions in total.
And while you’re at it, go to town on 4-5 stalks celery, ending up with about 2 cups chopped celery in total.
Find yourself some herbs. These were all growing in our fall garden: sage, parsley, and thyme. I thought about adding some rosemary to add to the “Scarborough Fair”-ness of the whole thing but managed to restrain myself.
Chop up a couple bunches of each. You can never have too many fresh herbs in your stuffing, so just go with what feels right.
Dump 1/4 cup of butter and a tablespoon or so of olive oil in a large skillet and melt over medium heat.
Plop in your mushrooms and sprinkle them lightly with salt and pepper. Sauté those suckers until they’re all squishy and starting to brown, about 8 minutes. Dump them in a large bowl for now.
Slide another 1/2 cup butter into that skillet and let that melt.
Add in your onions and celery and cook, stirring, until the veggies are tender, probably 12 minutes or so.
Sprinkle in your herbs and cook for another minute.
Then plop in a whole package (5oz) fresh baby spinach. Toss in the skillet (maybe use a lid) until the leaves are just wilted.
Chuck all that stuff into the bowl with the mushrooms. If you’re making this ahead of time, this is where you stop. Let the stuff cool, cover it, and bung it in the fridge overnight.
When you’re ready to get this on the go, preheat your oven to 350ºF and butter a large casserole dish or 9″ x 13″ baking pan. Whisk 2 eggs and some salt and pepper in a bowl.
Pour in 1 cup low sodium chicken broth (you may need more if you find it dry) and stir that around.
Toss your bread bits with your vegetable mix and pour your broth/egg stuff over top, stirring to make sure it makes it all the way through.
Jam that into your baking dish and bake without covering until it’s brown and crusty on top, about an hour. Let it stand a few minutes before serving (like, take it out when you start to carve up your bird and you’re set).