Mushroom-Herb Stuffing with Dried Plums

Mushroom-Herb Stuffing with Dried Plums
Contributor
Mushroom-Herb Stuffing with Dried Plums

California Dried Plum Board

Mushroom-Herb Stuffing with Dried Plums

Dried plums, celery, and mushrooms tossed with toasted bread cubes, stock, and wine bake up into a stuffing that's moist, golden brown, and a delicious addition to any holiday meal. Recipe courtesy of the California Dried Plum Board.

6
Servings
348
Calories Per Serving
Deliver Ingredients

Notes

Recipe adapted from the City Tavern Cookbook by Walter Staib.

Ingredients

  • loaf (1 1/2 pounds) firm white bread, crust removed, cut into 1-inch cubes
  • 1 3/4  Cup  (about 11 ounces) chopped dried plums
  • 1/2  Cup  chopped fresh parsley
  • 1  Tablespoon  olive oil
  • 2  Cups  chopped onions
  • 1  Pound  (about 4 cups) sliced mushrooms
  • 1  Cup  chopped celery
  • cloves garlic, finely chopped
  • finely chopped fresh thyme leaves or 1 teaspoon dried thyme
  • 1  Teaspoon  salt
  • 1/2  Teaspoon  pepper
  • 1/2  Cup  dry white wine
  • 1 1/4  Cup  chicken broth
  • Nonstick cooking spray

Directions

Preheat the oven to 350 degrees F.

In a shallow baking pan, arrange the bread cubes in an even layer; bake until the bread is very dry and golden brown, 20 to 25 minutes.

In a large bowl, combine the bread, dried plums, and parsley; set aside. In a large skillet, heat the oil over medium-high heat until hot. Cook and stir the onions until golden, 4 to 6 minutes. Add the mushrooms, celery, garlic, thyme, salt, and pepper; continue cooking until the mushrooms are browned and celery is crisp-tender, 4 to 6 minutes. Stir in the wine; cook until the liquid evaporates, 8 to 10 minutes. Add to the bread mixture; toss to combine. Gradually add the chicken broth, being careful not to make the stuffing too moist.

Lightly coat a 13-by-9-inch baking pan with cooking spray. Spoon in the stuffing; cover with foil. Bake 45 minutes. Remove the foil; bake until the top is crisp and golden brown, 15 to 17 minutes.

Nutritional Facts

Total Fat
7g
10%
Sugar
26g
29%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
69g
53%
Protein
8g
17%
Vitamin A, RAE
93µg
13%
Vitamin C, total ascorbic acid
88mg
100%
Vitamin K (phylloquinone)
311µg
100%
Calcium, Ca
143mg
14%
Choline, total
11mg
3%
Fiber, total dietary
9g
36%
Fluoride, F
2µg
0%
Folate, total
38µg
10%
Iron, Fe
6mg
33%
Magnesium, Mg
47mg
15%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
148mg
21%
Selenium, Se
2µg
4%
Sodium, Na
400mg
27%
Vitamin D (D2 + D3)
4µg
27%
Water
223g
8%
Zinc, Zn
1mg
13%

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.