Chef Marco Canora’s Thanksgiving Stuffing recipe made with Hearth Broth is the savory, rich, crusty side dish that your table needs for the holidays.
- 10 cups ½-inch diced rustic bread
- 1 large yellow onion, diced
- 1 leek, diced
- 5 stalks of celery, diced
- 1 pound cremini or button mushrooms, sliced
- 1½ cup grated Parmigiano-Reggiano
- ¾ cup finely chopped sage
- 1 22-oz. container of Brodo Hearth broth, warmed
- 4 Tbsp butter
- 4 Tbsp extra virgin olive oil
- Toast diced bread in a 350° oven, turning periodically until completely dry and nicely browned (approximately 25 minutes). Once toasted, place croutons aside in a large mixing bowl.
- Preheat your oven to 375°.
- In a large sauté pan over medium-high heat, melt 2 Tbsp of butter and 2 Tbsp of extra virgin olive oil. Add onion, leeks, and celery.
- Season with salt, pepper, and 1 Tbsp chopped sage. Sauté until translucent—a slight browning is good (approximately 20 minutes).
- Add sautéed vegetables to the bowl with toasted croutons.
- In a large sauté pan over medium-high heat, melt 2 Tbsp butter and 2 Tbsp extra virgin olive oil. Add sliced mushrooms, then season with salt, pepper, and 1 Tbsp chopped sage. Sauté until all the water is cooked out of the mushrooms and browning begins (approximately 20 minutes). Add the browned mushrooms to your mixing bowl.
- Add Parmigiano-Reggiano, the remaining sage, all warm broth, plus salt and pepper to taste. Mix thoroughly.
- Pour all contents into a large, oven-proof casserole dish. Pat down all contents, and drizzle with olive oil. Cover the dish with aluminum.
- Bake for 25 minutes at 375° with covering on, then bake for an additional 20 minutes without the aluminum lid.