Wild Mushroom, Pine Nut & Parmesan Stuffing

by Rachael Ray Show Staff 3:00 AM, November 1, 2012

Aired November 1, 2012

Serves 6-8
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.