Foccacia Bread Stuffing

[deevalish.livejournal.com]

I've been making this recipe for about 7 years now. My siblings always request it at Thanksgiving and Christmas. What really gives this the extra something is the white truffle oil. You can substitue with extra virgin olive oil but the taste is very different.

Foccacia Bread Stuffing

2 Tbsp. + 3 Tbsp. butter
4 lg. shallots, finely chopped
1 Tbsp. herbes de Provence
2 c. button or crimini mushrooms, sliced thickly
3 c. wild mushrooms (portobello, shiitake or chanterelles) sliced thickly
splash of white wine
8 c. cubed day old foccacia (about 2-3 9”x12” sheets)
salt & pepper
2 c. chicken stock
5 cloves garlic, minced
2 oz. white truffle oil

Preheat the oven to 375 degrees. Melt the 2 tablespoons of butter in a large skillet, add shallots and herbes de Provence. Turn heat down to medium and saute until golden, about 6 minutes.

Add all the mushrooms to the pan and increase heat to medium-high. Stir occasionally. If pan becomes too dry, add wine to deglaze.

After about 5 minutes, add garlic, saute for another minute or until mushrooms are golden. Empty into a large bowl and add bread cubes. Toss and add stock to moisten lightly. Add salt and pepper.

Place the stuffing in a buttered casserole dish and top with the remaining butter. Drizzle the truffle oil over the whole dish. Bake for 35-40 minutes or until golden brown.

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[ann1962]

Food in films here.