Wild Mushroom Stuffing Recipe
Cook Time: 60 Minutes
Phase: Phase 2
9 Atkins Low Carb Wheat Bread
3 tablespoon Unsalted Butter Stick
4 Tbsp Shallots, raw, chopped
4 tsp Garlic
32 oz Mushroom Pieces and Stems
1 tsp Salt
0 1/4 tsp Black Pepper
4 fl oz Sweet Dessert Wine
4 Tbsp Parsley, fresh, chopped
2 tsp Thyme
1 cup Chicken Broth, Bouillon or Consomme
0 1/2 cup Heavy Cream
1 large Egg (Whole)
- Heat oven to 350°F. Butter an 11x7-inch baking dish.
- Melt butter in a large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add chopped or sliced mushrooms, salt and pepper; cook until mushrooms release moisture and the moisture evaporates, about 8 minutes.
- Stir in dessert wine; cook until liquid evaporates, about 6 minutes. Remove from heat. Place mushroom mixture in a large mixing bowl. Add cubed bread, parsley and thyme; toss gently.
- In a separate bowl, whisk together broth, cream and egg; pour over mushroom mixture and toss to coat. Transfer mixture to the prepared baking dish. Bake until golden and set, about 45 minutes.
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