Apple, Wild Mushroom & Sage Stuffing March 15 2016, 0 Comments
2 (10-ounce) packages white button or crimini mushrooms
¼ cup Drizzle Wild Mushroom & Sage Olive Oil
¼ cup Drizzle Red Apple Balsamic
1 medium Honeycrisp Apple, diced
1 medium onion, diced
3 stalks celery, diced
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 eggs, beaten
2 (14.5-ounce) cans chicken broth
1 loaf day old French bread, diced into 1/2-inch cubes
Sea Salt and freshly ground black pepper
Preheat the oven to 350 degrees F. Lightly coat 9 x 13 inch baking dish with olive oil.
In a large skillet over medium-high heat, add the Drizzle Wild Mushroom & Sage Olive Oil. Stir in the apple, onions, and celery and cook until softened slightly, about 2 minutes. Add the mushrooms and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes. Add the Drizzle Red Apple Balsamic, simmer until reduced by half, about 5 to 10 minutes.
Whisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat all of the bread. Stir in the cooked apple, onions and mushroom mixture and toss to combine. Season to taste with salt and pepper. Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from the oven, drizzle with additional Drizzle Wild Mushroom & Sage Olive Oil and serve.