Filling for stuffing from yeast-free bread
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Toasted slices of unleavened bread, soaked in a sauce made from mushrooms stewed in butter, fresh vegetables, and aromatic herbs—and baked in the oven, you get a juicy, hot dish from Dave Lieberman.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 500 gr. yeast-free bread
- 280 g cremini mushrooms, sliced 1 cm thick in both directions
- 8 tablespoons butter
- Salt and freshly ground pepper
- 2-4 celery stalks with leaves, halved lengthwise and sliced
- 1 medium onion, chopped
- About 10 sprigs fresh thyme (leaves picked)
- 10-12 chopped fresh sage leaves
- 3.5 cups unsalted chicken broth
- 3 tablespoons chopped parsley leaves
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Cooking the dish according to the recipe:
- Preheat oven to 180°C. Grease a 2-quart baking dish.
Cut or break the bread into 2.5 cm cubes and spread evenly on 2 baking sheets. Bake the bread in the oven until crispy and golden brown, about 20 minutes. Transfer to a large bowl. - In a large skillet, melt 2 tablespoons (30 g) butter over medium-high heat. Add the mushrooms and a few pinches of salt and cook, stirring occasionally, until golden brown, about 6-8 minutes.
Add celery, onion, 2 tablespoons (30 g) butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables are tender, about 5 minutes.
Add the sage and the remaining 4 tablespoons of oil. Pour the chicken broth into the pan and stir. Season with salt and pepper to taste. - Transfer the toasted bread to a large bowl. Pour the chicken broth mixture over the croutons and stir until the bread absorbs the liquid. Transfer the mixture to a greased baking dish and sprinkle with parsley.
Bake in the center of the oven until cooked through and a crispy crust forms on top, about 40 minutes. Remove the stuffing from the oven and let cool for 15 minutes before serving.
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