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Mushroom-Herb Stuffing with Dried Plums


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.


Recipe adapted from the City Tavern Cookbook by Walter Staib.


  • 1 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
  • 3 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


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.