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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.