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. Smart Recipes, American Recipes, Beef,Vegetables,Grains Recipes, Recipes Beef,Vegetables,Grains American Mushroom, Fennel And Parmesan Stuffing Mushroom, Fennel And Parmesan Stuffing Recipe | PT1H10M Serves 12 Ingredients: 4 Bacon Strips 4 Ribs Celery 1 Medium Onion 1 Pound Mushrooms 1 Fennel Bulb 1 Teaspoon Dried Sage 0.5 Teaspoon Salt 0.25 Teaspoon Freshly Ground Black Pepper 1 Pound Corn Bread Stuffing Mix 3 Large Stalks Of Celery With Leaves 2 Tablespoons Fresh Parsley 4 Large Eggs 2.5 Cups Chicken Stock 1 Tablespoon Butter 0.5 Cup Parmesan Cheese Preheat 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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