Description
A delightful Herb-Infused Stuffing with Toasted Nuts that fills the kitchen with warmth and nostalgia, combining fresh herbs, sautéed mushrooms, and crunchy toasted nuts.
Ingredients
Scale
- 8 cups stale French bread, cubed
- 2 cups cremini or shiitake mushrooms, diced
- 1 cup onion, diced
- 1 cup celery, diced
- 1/2 cup pecans or walnuts, toasted
- 1/2 cup fresh parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 4 cups chicken or vegetable stock
- 1/4 cup butter, melted
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Dice stale bread into bite-sized cubes and set aside.
- Toast the nuts in a dry skillet over medium heat for 5–7 minutes until golden and fragrant. Set aside to cool.
- Melt butter in the same skillet over medium heat and sauté onion and celery until softened, about 5 minutes, then add mushrooms and cook until golden brown, around 5 more minutes.
- In a large mixing bowl, combine sautéed vegetables with bread cubes, toasted nuts, fresh herbs, and drizzle in the stock. Toss gently until combined. Season with salt and pepper to taste.
- Spread the mixture in a greased baking dish. Bake for 30–35 minutes, covered with foil for the first half if desired, until the top is golden brown and heated through.
- Let rest for 10 minutes before serving.
Notes
Feel free to use gluten-free bread or substitute pecans with hazelnuts for variations. Add spices like crushed red pepper for a kick.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: stuffing, holiday recipe, family favorite, herbs, nuts, vegetarian dish