Mushroom Bread Stuffing with Rosemary Olive Oil
This isn’t just for a holiday table.
It’s great with a Sunday dinner… or honestly, whenever warm bread and mushrooms sound good.
The Rosemary Olive Oil gives it a lot of flavor without much effort, which is always a win in my book.
Ingredients
- 6 tablespoons Rosemary Extra Virgin Olive Oil, divided
- 1 cup coarsely chopped onions
- 3 cups chopped & stemmed mushrooms
- 3 garlic cloves, minced
- 2 stalks celery, diced
- 1/4 cup chopped sage, plus 8 leaves for garnish
- 2 tablespoons minced rosemary
- 2 tablespoons Traditional Balsamic Vinegar
- 5 cups cubed crusty bread
- 2 cups vegetable broth, plus more for reheating
- 1/4 cup dried cranberries
- Sea salt and freshly ground black pepper
Instructions
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Preheat the oven to 350°F and grease an 8x12 or 9x13 casserole dish.
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In a very large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions, mushrooms, 1/2 teaspoon salt, and several grinds of fresh pepper, and let the mushrooms cook until they begin to soften, 5 to 8 minutes, stirring only occasionally. Add the garlic, celery, sage, and rosemary, and cook until everything is soft and the mushrooms are golden brown, 8-10 minutes.
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Add the balsamic vinegar, stir, and scrape any bits off the bottom of the pan. Add the bread and the remaining 1/4 cup olive oil and toss to coat. Add the kale and cook until it begins to wilt, about 1 minute. Add 1 cup of the broth and stir.
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Transfer to a casserole dish and pour the remaining 1 cup broth evenly over the stuffing.
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Sprinkle with the dried cranberries, remaining whole sage leaves and bake for 20 minutes or until golden brown. Let sit for at least 15 minutes or until ready to serve.
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