Stuffing stepped up a notch, or two. With two types of bread, fresh herbs and savory roasted mushrooms, this dish gives stuffing flavor vibes and the creamy texture of bread pudding.
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1 pound mushrooms, trimmed, quartered
2 tablespoons Land O Lakes® Butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Land O Lakes® Butter
4 ounces diced pancetta
1 medium rib (1/2 cup) celery, diced
1 small (1/2 cup) onion, chopped
1/2 teaspoon salt
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1/4 pound (about 2 cups) dark pumpernickel bread, cut into 3/4-inch cubes
1/4 pound (about 2 cups) French bread, cut into 3/4-inch cubes
2 large Land O Lakes® Eggs
2 cups Land O Lakes® Half & Half
Heat oven to 450°F. Spray 2-quart baking dish with no-stick spray.
Toss mushrooms, 2 tablespoons melted butter, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread into single layer on baking sheet. Roast 20 minutes, stirring halfway through baking time.
Melt 2 tablespoons butter in 12-inch skillet over medium-high heat; add pancetta, celery, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, 6-8 minutes or until vegetables have softened and begin to brown. Add sage and thyme; cook 1 minute. Remove from heat.
Stir bread cubes and roasted mushrooms into vegetable mixture until well combined. Whisk eggs, half & half and remaining 1/4 teaspoon salt together. Pour over stuffing mixture; stir to coat. Let stand 5 minutes.
Reduce oven temperature to 350°F.
Transfer stuffing mixture to prepared baking dish; cover. Bake 25 minutes or until edges are set but center is still jiggly. Uncover; bake 25 minutes or until browned and center is set. Let stand 5 minutes before serving.
It could be argued the side dishes at Thanksgiving dinner are the best part of the meal. These recipes help to prove that point.