Mushroom, Fennel & Sage Stuffing

The Benefits

Cremini Mushrooms: This matured white button mushroom is dense with nutrients that may prevent oxidative stress, fight heart disease, promote digestion and maintain a healthy gut microbiome.

Antioxidants - Vitamin B - Copper - Zinc - Potassium

Fennel: This intricately layered bulb that is known for its delicate hint of licorice flavor is a versatile herb that may help in maintaining a healthy heart, promoting radiant skin, combating inflammation and facilitating healthy weight management.

Vitamin A, B, C & K – Copper – Iron – Magnesium – Manganese – Potassium

Leek: This mild leafy green vegetable, known for its subtle onion and garlic-like flavors, has an array of vitamins and minerals that may help fight inflammation in the body, promote healthy weight management and support heart health.

Vitamin A, B6, C & K – Copper – Iron – Manganese

Celery: Nature’s fiber-filled wonder, this crisp green vegetable offers the body an array of benefits which may help in bolstering digestive functions and promoting a well-balanced gut to battling inflammation within the body. It also is great for cognitive health which may aid in enhancing memory and boosting cognitive function. Plus, it may help balance blood sugar levels!

Vitamin B, C & K – Calcium – Manganese – Potassium

Sage: This fragrant herb popular for its earthy aroma may help support oral health, reduce blood pressure and promote memory.

Vitamin A, C, E & K - Calcium - Iron - Manganese

The Recipe

Ingredients:

1 loaf of bread, day old + cut into 1/2" square cubes

1/2 stick butter, extra olive oil may be necessary for additional moisture when cooking

12 oz cremini mushrooms, finely diced

1 1/2 c. leeks, finely diced

5 stalks celery, finely diced

1 bulb fennel, finely diced

salt & pepper

2 tbsp fresh thyme, remove from stem

3 tbsp fresh sage, finely diced

6 cloves garlic, minced

3 eggs

2 1/4 c. chicken stock

4-6 knobs of butter

Instructions:

1) Prepare the bread: Preheat oven to 300F. Evenly spread bread cubes on a sheet pan or two. Bake and allow to dry out for 15-20 minutes or until crispy.

2) Sauté the mix-ins: In a large pan, melt butter over medium-high heat. Toss in mushrooms, leeks, celery, fennel, salt and pepper. Cook for 6-8 minutes. Stirring occasionally. Toss in thyme, sage and garlic. Sauté for an additional 6-8 minutes until fully cooked and evenly combined.

3) Assemble the stuffing: In a large mixing bowl, crack and whisk eggs. Add in cooled vegetable mixture and stir to combine. Add in dried bread and chicken stock. Stir once more to fully incorporate the ingredients. Transfer into a greased baking dish and add knobs of butter on top, cover. Store in fridge for at least an hour until ready to bake.

Tip: Longer the stuffing sits, the tastier it gets! Sitting overnight is okay too!

4) Bake the stuffing: Put prepared dish into preheated oven, 350F, and bake until golden brown for 35-45 minutes.

5) Serve and enjoy!