Caramelized Onion and Mushroom Stuffing
Savor the rich, earthy flavors of this Caramelized Onion and Mushroom Stuffing, a comforting side dish perfect for holiday gatherings or as a hearty accompaniment to any meal. This recipe combines velvety caramelized onions, savory sautéed mushrooms, and a fragrant medley of dried thyme and rosemary, creating an irresistible depth of flavor. Tossed with day-old bread cubes, fresh parsley, and a savory egg-and-broth mixture, this stuffing is baked to golden perfection with a crisp top and tender interior. Ready in just 80 minutes, this dish brings a gourmet twist to classic stuffing and is easily customizable with chicken or vegetable broth to suit both meat-lovers and vegetarians alike. Great for Thanksgiving, Christmas, or Sunday dinner, this homemade stuffing will impress your guests with its balance of taste, texture, and aroma.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 3 medium, thinly sliced Yellow onions
- 12 ounces, sliced Cremini or button mushrooms
- 3 minced Garlic cloves
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Chicken or vegetable broth
- 10 cups, cubed Day-old bread
- 2 tablespoons, chopped Fresh parsley
- 2 large Eggs
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or butter.
In a large skillet, melt 4 tablespoons of butter over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 20-25 minutes until the onions are golden brown and caramelized. Remove the onions from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter. Add the mushrooms and cook for 8-10 minutes until they release their moisture and begin to brown.
Stir in the minced garlic, thyme, rosemary, salt, and pepper. Cook for an additional 1-2 minutes until fragrant.
In a large mixing bowl, combine the caramelized onions, cooked mushrooms, cubed bread, and chopped parsley.
In a separate bowl, whisk together the chicken or vegetable broth and eggs. Pour the mixture over the bread mixture and gently toss, ensuring the bread absorbs the liquid evenly.
Transfer the stuffing mixture to the prepared baking dish and cover with foil.
Bake in the preheated oven for 30 minutes covered, then remove the foil and bake for an additional 15-20 minutes until the top is golden and crisp.
Remove from the oven and let cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 2016 mg | 88% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 18.4 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 485 mg | 37% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 655 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
