Thanksgiving is coming up and Kneaders has a delicious stuffing recipe that is sure to impress any dinner guest! Executive Chef Ryker Brown visited Fox 13 to make wild mushroom and Gruyere stuffing.
Wile Mushroom and Gruyere Stuffing
1 ½ Cup Shiitake Mushrooms, sliced
1 Cup Button Mushrooms, sliced
1 ½ Cup Crimini Mushrooms, sliced
½ Cup Oyster Mushrooms, sliced
2 T Vegetable Oil
2 T Butter, unsalted
¼ Cup Garlic, fresh, chopped
½ Cup Shallots, peeled, diced
1 T Thyme, fresh
1 tsp Kosher Salt
½ tsp Black Pepper, ground
1 Cup Chicken Broth
1 Cup Mushroom Broth
3 Whole Eggs
2 Bags Kneaders Croutons
½ Cup Italian Parsley, chopped
2 Cups Gruyere Cheese, grated
Preheat oven to 375 degrees
Heat a large skillet on medium-high and add vegetable oil. Add sliced mushrooms and saute for 5 minutes or until slightly brown.
Add garlic, thyme, shallots, and butter. Season with salt and pepper. Remove from heat.
In a large mixing bowl, mix chicken broth, mushroom broth, and eggs. Add Kneaders croutons, mushroom mixture, parsley, and cheese. Mix thoroughly to combine.
Transfer the stuffing mix to a lightly sprayed 9x13 casserole dish and bake for 35-40 minutes.
Serve immediately for a delicious addition to your holiday dinner with friends and families.
Sponsored by: Kneaders.