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Mushroom-Herb Stuffing with Dried Plums

Mushroom-Herb Stuffing with Dried Plums, 3.7 out of 5 based on 3 ratings

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.

Prep Time: 25 minutes
Cook Time: 1 3/4 hours
Serves: 8

  • 1 loaf (1 1/2 pounds) firm white bread, crust removed, cut into 1-inch cubes
  • 1 3/4 cups (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
  • 1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup dry white wine
  • About 1 1/4 cups chicken broth
  • No-stick cooking spray

Heat oven to 350ยบF. On shallow baking pan, arrange bread cubes in even layer; bake 20 to 25 minutes or until bread is very dry and golden brown. In large bowl, combine bread, dried plums and parsley; set aside. In large skillet, heat oil over medium-high heat until hot. Cook and stir onions 4 to 6 minutes or until golden. Add mushrooms, celery, garlic, thyme, salt and pepper; continue cooking 4 to 6 minutes or until mushrooms are browned and celery is crisp-tender. Stir in wine; cook 8 to 10 minutes or until liquid has evaporated. Add to bread mixture; toss to combine. Gradually add chicken broth, being careful not to make stuffing too moist. Lightly coat 13 x 9-inch baking pan with cooking spray. Spoon in stuffing; cover with aluminum foil. Bake 45 minutes. Remove foil; bake 15 to 17 minutes or until top is crisp and golden brown.


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