1 loaf of Niedlov’s Rustic Country artisan bread
6 tablespoons (90 ml) olive oil
1 pound (450 grams) Midway Mushrooms oyster mushrooms
2 cups diced yellow onion (1 large onion)
1 1/2 cups diced celery (3 large celery stalks)
1 tablespoon minced garlic (3 cloves)
2 tablespoons finely minced fresh sage or 2 teaspoons dried sage
1 tablespoon finely minced fresh thyme leaves or 3/4 teaspoon dried thyme
1 tablespoon pure maple syrup
2 to 3 cups (470 ml to 700 ml) rich vegetable broth or use chicken or turkey broth
1/4 cup fresh chopped parsley or 1 1/2 tablespoons dried parsley
3/4 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
- Heat the oven to 350 degrees Fahrenheit (176° C).
Cut bread into 1-inch cubes, spread out onto a large rimmed baking sheet, and bake, stirring every so often, until the bread is dry and hard on the outside, 20 to 25 minutes.
- While the bread bakes, prepare and cook the vegetables. Chop the mushrooms into very small pieces either by hand or by using a food processor. If using a food processor (the quickest method), place half the mushrooms in the bowl of your food processor and pulse until roughly chopped into pieces the size of rice. Transfer to a bowl, and then repeat with the remaining mushrooms.
Heat the olive oil in a large Dutch oven or deep pot over medium heat, and then add the mushrooms. Cook, stirring often, until the liquid has evaporated and they are starting to brown, 5 to 8 minutes.
- Stir in the onions, celery, garlic, sage, and thyme. Cook, stirring often, until the onions have softened and smell sweet, about 5 minutes. Season with salt and pepper — start with 3/4 teaspoon salt and 1/2 teaspoon pepper, taste, and then add from there. Stir in the maple syrup.
- Take the pot off of the heat, and then stir in the broth. Taste the mixture once more and check the seasoning. If it needs it, add a pinch more salt. Stir in the bread cubes. If after the bread is well mixed into the vegetable mixture, it still looks dry, add 1/4 cup more broth or more until the bread looks moist, but stop before there is excess liquid at the bottom of the pot.
- Transfer the stuffing mixture to a lightly greased baking dish (use a deep 8-inch x 8-inch square pan, 9-inch by 13-inch dish or similar). Cover with a layer of foil, and then bake for 30 minutes. Uncover the stuffing, and bake for another 10 minutes or until the top is golden brown and crisp on top.