Whose mouth doesn’t start watering at the mere mention of stuffing? I know mine does! Mushrooms are a traditional stuffing ingredient, so why not include the health-boosting properties of Turkey Tail mushroom to your Turkey day feast! This recipe is an easy and delicious take on traditional stuffing.
If you can find prepared bread cubes for stuffing at your local grocer or bakery, this cuts out steps 1 & 2.
This stuffing recipe is cooked separately from the turkey, but if you’re a diehard stuffing-should-cook-in-the-turkey kind of person, feel free to do so!
1 loaf of bread - cubed into 1 inch chunks (stale is preferable! Harder breads work best, like sourdough or french bread. Don’t use soft breads like brioche.)
1 stick of butter
3 cloves garlic, minced
1 onion - diced
4 celery stalks - chopped
2 tsps italian seasoning
1 tsp salt
1 tsp pepper
2-4 cups broth (vegetable, turkey or chicken)
3 large eggs
¼ cup parmesan/romano cheese
Yields 6-8 servings (depending on loaf size)
Preheat oven to 375 degrees Fahrenheit
Spread bread cubes in one layer onto large, ungreased baking sheet and bake until the bread is dry 15-20 minutes.
Melt butter and add in minced garlic, onion, celery, Italian seasoning, salt and pepper and sauté until the onions are cooked.
Combine the dry bread cubes and vegetables in a large mixing bowl.
In a separate mixing bowl mix eggs, parmesan/romano cheese, Turkey Tail and 2 cups of broth.
Add in the egg mixture to the large mixing bowl and mix well. If the stuffing looks dry, add more broth until the mixture is moist.
Pour uncooked stuffing into greased baking dish and cover with aluminum foil.
Bake for 30 minutes.
Remove aluminum foil and bake again for 30 minutes or until golden-brown.
Serve and enjoy!