Originally aired November 1, 2012
- 8 cups cubed bread (whole grain, rye or sourdough work well)
- 1 cup olive oil
- 2 cups diced shallots
- 5 cloves garlic, chopped
- 8 cups mixed wild mushrooms such as oyster, shiitake, cremini, chanterelle, etc.
- Salt and pepper
- 2 cups mushroom, vegetable or chicken stock
- 1 cup toasted pine nuts
- 1 cup chopped chives
- 1 cup grated Parmesan
Preheat oven to 350F. Scatter bread cubes on a rimmed baking sheet. Toast until golden brown, tossing once, about 15 minutes. Let cool completely.
Heat oil in a large skillet over medium heat. Add shallots and garlic, and saut until lightly golden brown. Add mushrooms and saut until lightly golden brown; season to taste with salt and pepper. Transfer cooked ingredients to a bowl and toss with stock, bread cubes, pine nuts, chives and Parmesan.
Transfer stuffing to a buttered, 3-quart, shallow baking dish. Bake until stuffing is hot and the top is golden brown, about 40 minutes.