An old fashioned dinner seemed particularly appropriate last night after a wild and crazy stormy rainy weekend. There's a lesson to be learned because while we've talked about getting ready for extended power outages and such during the coming winter storm season, we haven't quite got around to setting up a contingency plan. Thankfully the power outage only lasted about 4 hours on Saturday - just long enough to realize that a gas grill would be next to useless in a back yard with 75 mph wind gusts and sideways rain.
Anyway, no matter because Sunday the electricity was on and a nice plump five and a half pound chicken hit the oven mid afternoon.
Now I don't know about you but when the cool fall weather hits, I automatically start thinking about Thanksgiving and being a Canadian married to an American, we're lucky because we get double the pleasure. Canadian Thanksgiving is a mere two weeks away so I took it upon myself to test a new to us stuffing recipe from Real Simple just for something a little different.
This sherry and rosemary infused stuffing's loaded with sauteed cremini mushrooms along with the usual onion, celery and toasted bread cubes. Moistened with chicken stock and enriched with butter, it is well worth the effort and has great flavor. I can't help but think a little crumbled sausage would be a fabulous addition, but Big Guy really liked it as you see it and certainly the mushrooms are a meaty enough addition.
Mushroom and Rosemary Stuffing from JBug’s Kitchen Antics adapted from Real Simple
1 tablespoon olive oil
1 pound cremini mushrooms, quartered
1/4 cup unsalted butter
5 cups bread cubes (I used some homemade focaccia but Italian bread’s good too)
1 large onion, chopped
2 stalks celery, chopped
Kosher salt and course ground black pepper
1/2 cup dry sherry
1-1/4 cups low sodium chicken stock
1 large egg, beaten
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh rosemary
Preheat oven to 375. Spray a large casserole dish with cooking spray (I used a gratin dish).
Place bread cubes on a large sheet pan and bake until toasted. – about 10 minutes. Remove from oven and set aside.
Heat oil in a large heavy bottom skillet until shimmering. Add mushrooms and cook until browned – about 8 to 10 minutes. Remove to a bowl and set aside. Add butter to pan and when melted add onions and celery. Season with salt and pepper and cook until onions are softened and begin to brown (about 10 minutes). Add sherry and cook until evaporated. Add to mushrooms and cool briefly. Toss in bread cubes, broth, beaten egg, parsley and rosemary. Season lightly with salt and pepper. Transfer to baking dish, cover with foil and bake for 20 minutes. Remove foil and bake another 20 minutes or until stuffing is browned. Makes 4 servings.
Here's a few other stuffing ideas for your holiday menu. It's never too early to start planning!