Stuffing with Mushroom and Vadouvan

Name: Stuffing with Mushroom and Vadouvan
Yield: 8
Ingredients: 1 baguette, preferably day old; ½ cup olive oil; 1 tsp fine sea salt; -; 2 Tablespoons olive oil; 1 8oz package cremini mushrooms, sliced thinly; 2 Tbsp butter; 1 cup onion, finely diced; ½ cup celery, finely diced; 2 Tbsp Vadouvan blend; 1 tsp fine sea salt; 1 quart chicken or vegetable stock; ¼ cup parsley, roughly chopped; 1 Tbsp rosemary, finely chopped

One baguette makes the perfect amount of stuffing, and the ragged edges really make it crispy on top. A flavorful broth starting with roasted mushrooms and our Vadouvan blend with rich turmeric, onions, and fenugreek along with rosemary makes this stuffing a new classic we intend to keep.

Stuffing with Mushroom and Vadouvan

Rated 5.0 stars by 1 readers

Servings/Yield

Author

Helen Park

Image of Stuffing with Mushroom and Vadouvan

Ingredients

For the bread

1 baguette, preferably day old
½ cup olive oil
1 tsp fine sea salt
-

For the broth

2 Tablespoons olive oil
1 8oz package cremini mushrooms, sliced thinly
2 Tbsp butter
1 cup onion, finely diced
½ cup celery, finely diced
2 Tbsp Vadouvan blend
1 tsp fine sea salt
1 quart chicken or vegetable stock
¼ cup parsley, roughly chopped
1 Tbsp rosemary, finely chopped

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Directions

For the Bread
Preheat the oven to 350°F.
Cut the bread into 2” cubes and pulse them in a food processor until about ½ big, ragged pieces. Depending on the size of your food processor, do this in batches.
Onto a parchment lined baking tray, toss the bread, olive oil, and salt to season evenly.
Bake for 20-30 minutes, stirring halfway, until completely even, crispy, and golden brown. This browned flavor is going to make the stuffing better so if your bread pieces are brown outside but still white and soft inside, keep going a little longer.
When ready, remove from the oven and set aside
For the Broth
In a heavy bottom pot or Dutch oven (about 6 qts in size), heat the olive oil until very hot and brown the mushrooms.
Add the butter, onion, celery, Vadouvan, and salt and continue cooking over medium heat for 10 minutes or until the onions and celery are tender.
Add the stock, bring the pot to boil, and reduce the heat to simmer for 20 minutes.
Turn off the heat and add the herbs and toasted bread and fold gently to combine.
Gently layer the mixture into a shallow, greased baking dish and leave to rest 30 minutes (or up to overnight).
When ready, bake at 400°F until heated through and golden brown and crispy on top.