“Mushrooms are like sponges in that they absorb water. To clean, brush them with a damp paper towel or a mushroom brush. The bristles remove the dirt without damaging delicate mushrooms,.”
1hr 15mins

Ingredients Nutrition


  1. In a large nonreactive skillet, melt 5 tablespoons of the butter. Add the mushrooms and cook over moderately high heat until lightly browned.
  2. Stir in the shallots, garlic, celery, onion, and 1 1/2 teaspoons of the thyme. Cook until all the vegetables are softened slightly.
  3. Stir in the wine and simmer until almost evaporated. Add 2 cups of the chicken stock and simmer over moderate heat until the liquid reduces and thickens, about 13 minutes. Season with salt and pepper and transfer the mixture to a large bowl.
  4. Add the toasted bread to the bowl along with the remaining 3 cups stock and 1 1/2 teaspoons thyme. Stir in the cream and parsley. Season with salt and pepper, then stir in the eggs and mix well. Spoon the stuffing into a buttered 9x13 glass or ceramic baking dish and dot with the remaining 1 tablespoon butter.
  5. Preheat the oven to 350F . Cover the stuffing with foil and bake in the middle of the oven for 45 minutes. Uncover and bake for about 30 minutes longer, or until the top is golden and crisp and the stuffing is firm. Let rest for a least 15 minutes before serving.
  6. Make Ahead: The stuuffing can be refrigerated overnight. Bring to room temperature before baking.

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