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Wild Mushroom Stuffing

From Our Kitchen

Preheat oven to 350ºF


2 lbs. bread (the better the bread, the better the stuffing) cut into cubes
1 lb. wild mushrooms, chopped
1 yellow onion, diced
1 bunch kale, chopped
1 medium celery root, diced
½ cup pancetta, diced
½ cup sherry
½ cup chicken or turkey stock
1 pint mascarpone
3 eggs
2 Tbsp. garlic, chopped
1½ Tbsp. thyme, chopped
1 Tbsp. sage, chopped
3 Tbsp. butter
1 Tbsp. olive oil
½ lb. Asiago cheese
salt & pepper
truffle oil (optional)


Heat butter and olive oil in a wide bottomed pot over medium high heat. Add mushrooms and cook until its just starting to turn golden brown, about 3 minutes, not stirring at all. Add onions and cook for 3-4 minutes.

Add garlic and celery root, cook for 1 minute. Add sherry and cook until almost gone, about 30-45 seconds. Add stock and reduce by half. Remove from heat.

Add thyme, sage, and kale. Adjust seasoning with salt and pepper and pour into a large bowl. In another bowl, whisk together mascarpone, eggs, and a pinch of salt and pepper. Add bread to mushrooms and mix thoroughly. Add egg mixture and half of the cheese.

Toss together and place into a baking dish. Sprinkle remaining cheese on top. Bake until golden brown, about 20-30 minutes. Enjoy!

Serves 10-12