Umami Stuffing
Elevate your holiday table with this Umami Stuffing, a bold and savory twist on the classic dish that will delight your taste buds and impress your guests. Packed with umami-rich ingredients like cremini mushrooms, low-sodium soy sauce, and white miso paste, this stuffing balances depth and complexity with familiar comfort food appeal. Fresh herbs like thyme and sage add aromatic layers, while toasted bread cubes absorb the perfectly seasoned mixture of stock and eggs for a moist, tender texture. Optional parmesan cheese provides an extra burst of flavor, while the golden, crispy top adds irresistible contrast. Ready in just under 90 minutes, this stuffing pairs beautifully with roast meats or can stand alone as a flavorful vegetarian side dish. Perfect for Thanksgiving, Christmas, or any celebratory meal, this recipe redefines stuffing with a satisfying umami punch!
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Recipe Information
Ingredients
- 8 cups day-old crusty bread, cubed
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 stalks celery stalks, finely chopped
- 3 cloves garlic cloves, minced
- 12 ounces cremini mushrooms, finely chopped
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons white miso paste
- 1 tablespoon fresh thyme leaves
- 1 tablespoon sage, finely chopped
- 2.5 cups chicken or vegetable stock
- 2 large eggs, beaten
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.5 cup parmesan cheese, grated (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a large baking dish with butter or oil.
Spread the cubed bread on a baking sheet and toast in the oven for 10 minutes or until lightly golden. Set aside to cool.
Heat the olive oil and butter in a large skillet over medium heat. Add the chopped onion and celery, cooking until softened, about 5 minutes.
Stir in the garlic and cook for another minute until fragrant.
Add the mushrooms to the skillet and cook until they release their liquid and it has mostly evaporated, about 7-10 minutes.
Stir in the soy sauce, miso paste, thyme, and sage. Cook for 2 more minutes to meld the flavors. Remove from heat.
In a large mixing bowl, combine the toasted bread cubes and the mushroom mixture, tossing to evenly distribute.
Whisk together the stock and beaten eggs in a separate bowl. Pour this mixture over the bread and stir until the bread is moist but not soggy.
Season with salt and pepper and mix in the parmesan cheese, if using.
Transfer the stuffing mixture to the prepared baking dish, spreading it evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and slightly crispy.
Let the stuffing rest for 5 minutes before serving. Enjoy the savory umami flavors!
Nutrition Facts
Calories |
4253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.7 g | 218% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 11666 mg | 507% | |
| Total Carbohydrate | 528.0 g | 192% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 48.7 g | ||
| Protein | 178.2 g | 356% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 2154 mg | 166% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3476 mg | 74% | |
*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.
