This easy and earthy mushroom, fennel, and parmesan stuffing is one of my favorites. It is a modern spin on a classic dish - the pairing of mushroom and fennel add earthy notes, and complement the other sweet notes of the meal.
RecipeSavants.comThis easy and earthy mushroom, fennel, and parmesan stuffing is one of my favorites. It is a modern spin on a classic dish - the pairing of mushroom and fennel add earthy notes, and complement the other sweet notes of the meal. Smart Recipes, American Recipes, Beef,Vegetables,Grains Recipes, RecipesBeef,Vegetables,GrainsAmericanMushroom, Fennel And Parmesan StuffingPT1H10MServes 12
Ingredients:
4 Bacon Strips4 Ribs Celery1 Medium Onion1 Pound Mushrooms1 Fennel Bulb1 Teaspoon Dried Sage0.5 Teaspoon Salt0.25 Teaspoon Freshly Ground Black Pepper1 Pound Corn Bread Stuffing Mix3 Large Stalks Of Celery With Leaves2 Tablespoons Fresh Parsley4 Large Eggs2.5 Cups Chicken Stock1 Tablespoon Butter0.5 Cup Parmesan CheesePreheat oven at 350 degrees. In a large cast-iron skillet, cook bacon until crispy and transfer to a paper towel-lined plate. Drain, reserving 2 tablespoons of drippings. In the same skillet, saute celery and onion in bacon drippings until tender. Add mushrooms, sage, salt, and pepper; cook for 5 minutes, stirring occasionally. Remove from the heat; stir in the stuffing, celery and its leaves, parsley and bacon. In a small bowl, combine eggs and broth. Add to stuffing mixture and mix together until fully combined. In a greased large baking dish, add stuffing mixture, dot with butter and sprinkle on parmesan cheese. Cover and bake for 30 minutes and stuffing temperature reach 165 degrees. Uncover and bake 10-15 minutes until lightly browned.
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