This Wild Mushroom Stuffing, made with ground pork, Swiss chard, sage, and a mixture of sourdough and multigrain bread is a unique and flavorful take on a classic Thanksgiving side dish.
- 1 pound hearty sourdough and/or whole-wheat bread, cubed (8–10 cups)
- ½ pound lean ground pork
- 2 teaspoons fennel seeds, crushed
- ½ teaspoon red pepper flakes
- ¼ teaspoon grated fresh nutmeg
- Kosher salt and black pepper
- 4 tablespoons unsalted butter or olive oil (I like a combination)
- 1 pound mixed wild mushrooms, washed, trimmed, and sliced (such as shiitakes, porcini, chanterelle, and/or cremini)
- 3 large shallots, sliced
- 3 celery ribs, minced
- 3 cups chopped Swiss chard or kale (½ a bunch)
- ¼ cup chopped fresh Sage
- 2 tablespoons chopped garlic
- 1 lemon, zested and juiced
- ½ cup chopped parsley + more for garnish
- 1¼ cups low-sodium chicken broth
- 2 large eggs
- Heat oven to 350°F with rack set in middle position. Coat a 3-quart or 9×13-inch baking dish with nonstick spray or butter; set aside.
- Arrange bread in an even layer on a baking sheet. Bake bread in oven until toasted and starting to brown, 20–25 minutes.
- Meanwhile, cook pork in a sauté pan over medium heat until cooked through, about 4 minutes. Stir in fennel seeds, pepper flakes, and nutmeg, cook 1 minute. Season with salt and black pepper and transfer to a large bowl.
- Heat butter and/or oil in now-empty sauté pan over medium-high heat. Add mushrooms and shallots and cook until liquid is evaporated and mushrooms are browned 10–12 minutes.
- Stir in celery and cook 2 minutes. Stir in chard, sage, and garlic and cook 30 seconds. Deglaze pan with 2 tablespoons lemon juice then transfer to bowl with pork; season with salt and pepper.
- Add bread, parsley, and 1 teaspoon lemon zest to bowl with mushrooms and pork and toss to combine.
- Whisk together broth and eggs then pour over bread mixture and toss until thoroughly combined.
- Transfer dressing to prepared baking dish and cover tightly with a piece of foil lightly sprayed with nonstick spray. Bake dressing, covered, 20 minutes. Remove foil from dish and continue baking dressing until top is golden brown and edges are crisp, 30–40 minutes.
- Let dressing cool 5 minutes, sprinkle with additional chopped parsley and serve.
PREP STUFFING 8 HOURS OR LESS IN ADVANCE: Prepare stuffing mixture, transfer to baking dish, cover and refrigerate until ready to bake. When ready to bake, transfer chilled stuffing to preheated oven and bake as directed, adding 5–10 minutes more as needed.
PREP STUFFING UP TO ONE DAY IN ADVANCE: Prepare stuffing recipe through baking. Let cooked stuffing cool, then cover and refrigerate. Thirty minutes prior to serving, transfer chilled stuffing to a 350° oven and bake for 5–10 minutes until heated through. Broil stuffing for a few minutes to re-crisp the top if needed. Finish stuffing with fresh parsley as directed in recipe.
- Serving Size: 1/8 of the recipe
- Calories: 305
- Sugar: 4g
- Sodium: 396mg
- Fat: 10.5g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 62mg
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