+ Prepare ‘Herb Stuffing with Baby Bella Mushrooms, Celery and Onions’ two days ahead +
Herbed Stuffing with Baby Bella Mushrooms, Celery and Onion is the 3rd recipe a series of 6 ‘make ahead’ recipes, all of which can be prepared – or prepped – a day or two ahead, which will help to make your busy life a bit easier! By preparing a few dishes each night for two nights, all you’ll need to do the day of The Big Feast is roast the turkey, make the gravy and cook the green beans.
Everything was very casual the night of the ‘taste testing’.
- Mashed Potatoes with Sour Cream and Chives
- Sweet Potatoes with Cinnamon, Nutmeg and a Dash of Bourbon
- Herb Stuffing with Baby Bella Mushrooms, Celery and Onions
- Green Beans with Browned Butter and Sesame Seeds
- Turkey Breast (or Turkey) with White Wine, Oranges & Savory Turkey Gravy
- Bonus Recipe – Homemade Whole-Berry Cranberry Sauce with Apple and a Hint of Cinnamon
Ingredients and Method
- 6 Tbs. butter
- 1 cup chopped red onion
- 1/3 cup chopped celery
- 2 cups chopped Baby Bella mushrooms ++ about 1/2 a small package
- 1/4 tsp. poultry seasoning ++ I use ‘Bells’
- 2 cups chicken broth
- 1 package Pepperidge Farm ‘Herb Stuffing’ Bread Cubes
- OPTIONAL ADD-INS – – 1/4 cup chopped, peeled apple, 1/4 cup raisins, 2 tsp. chopped fresh parsley, 1/3 cup chopped walnuts …. you get the idea !
Place 6 Tbs. butter in a large skillet or pan. Add 1 cup chopped red onion and cook, stirring often, for 5 minutes.
Add 1/3 cup chopped celery. Cook, stirring, for an additional 5 minutes.
Add 2 cups chopped Baby Bella mushrooms AND 1/4 tsp. poultry seasoning. Continue cooking for 3 more minutes – just until mushrooms pieces wilt a bit.
++ Do NOT wash wash mushrooms. Simply wipe them with a damp paper towel. Mushrooms are like sponges, they tend to soak up water. ++ Use the entire mushroom, including the stem. If the end of the stem looks dry, cut it off.
++ You don’t want to overcook the veggies. Except for the mushrooms, they should be a bit ‘crisp-tender’. They’ll continue cooking when the stuffing is reheated.
Add 2 cups chicken broth. Raise heat and bring to a boil.
Once broth/veggies reach a boil, remove pan from the heat. Add the bread cubes and mix together with veggie/broth mixture using a large fork. Cover for 10 minutes.
After 10 minutes, uncover. Allow stuffing to cool a bit, then put into an ovenproof casserole. Cover with aluminum foil.
This casserole dish was given to me last Christmas – it was perfect for this stuffing!
I have a small refrigerator in my cellar, so I was able to place all the ‘made-ahead’ dishes there. You can always use a large cooler or two – just be sure to keep the temperature good and cold.
About 20 minutes before you’re ready to reheat the stuffing, take the casserole out of the refrigerator to take the chill off.
Bake at 360 for about 40 minutes, COVERED, during which time you can allow your turkey to ‘rest’ uncovered. ++Allowing cooked meat to ‘rest’ makes the meat juicer. Plus it’s often easier to carve – which means … no shredded turkey!
Happy Holidays to All – Enjoy!