Provence Bread & Mushroom Stuffing
Capture the flavor of the South of France meets Sonoma Wine Country with our Provence Bread & Mushroom Stuffing, featuring the scratch-made herbaceous Fougasse bread to infuse your holiday table with the irresistible scent of warm butter, mushrooms, and delectable Herbs de Provence.
Recipe Information
Prep Time: 30 Minutes
Cook Time: 60 Minutes
Total Time: 90 Minutes
Total Servings: 12
Ingredients
- 1 lb crusty bread, we like fougasse
- 1 cup almonds (slivered)
- 4 tbsp unsalted butter
- ⅓ cup avocado oil
- 2 medium onions (peeled and chopped)
- 1 cup celery (chopped)
- 1 leek (washed, peeled and chopped)
- 2 tbsp herbs de Provence
- 3½ cup chicken stock
- ¾ tsp salt
- ¾ tsp ground black pepper
- 3 cup muchrooms (washed and chopped)
- 2 cup parsley (chopped)
Directions
Preheat oven to 400°.
Place bread on cookie sheet and bake 10-12 minutes. Transfer to large bowl. Arrange almonds on cookie sheet and bake 8-10 minutes.
Heat butter and oil in a large skillet. Add onions, celery, leek, and herbs de Provence. Cook over med-high heat for 5 minutes.
Pour stock into skillet and season with salt and pepper. Add the contents of skillet, mushrooms, almonds, and parsley to bread cubes. Mix lightly and spoon into two 6-c. loaf pans. Cover with foil. Bake alongside turkey for 50-60 minutes.
Notes
Recipe from Jacques Pepin using Fougasse recipe for extra flavors of herbs de Provence. This even stuffing remains moist cooked in loaf pans!
Suggested wine pairing
