Plant-Based Meaty Mushroom Stuffing

Name: Meaty Mushrooms Stuffing
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4-6
Ingredients: 1 loaf (500g) of dried out sourdough bread (torn into pieces); 2 tbsp olive oil; 2 Meaty Meat Pork-ish; ½ tsp salt (for seasoning Meaty Meat); ¼ tsp cracked black pepper (for seasoning Meaty Meat); 3 shallots, or 2 medium-sized brown onions (roughly chopped); 6 garlic cloves (thinly sliced); 300 g mushrooms of your choice (roughly chopped); 3 celery stalks (sliced into 0.5 cm//0.2 inch slices); ½ tsp fine sea salt (for seasoning vegetables); ¼ tsp cracked black pepper (for seasoning vegetables); 10-15 sage leaves (roughly chopped); 1 small sprig of rosemary (destemmed, roughly chopped); 4-6 sprigs of thyme (destemmed); 1 cup celery leaves (roughly chopped); 250 ml vegetable stock; 100 ml cup of white wine; 50 ml olive oil; 3 tbsp/40 g plant-based butter

WITH CELERY, SAGE, AND ROSEMARY

Stuffing as a concept sounds weird. You take fresh bread, dry it out, wet it again, and dry it out once more. But the finished dish, well, that’s pure magic. What sounds like a sensory nightmare to some is the epitome of coziness and holidays for me. The bread soaks up the flavorful stock and white wine, turning into savory perfection with crispy edges (objectively, the best part). Because I take my job very seriously, I consulted our American Marble Magnus about all things stuffing. To my shock, he informed me that stuffing was originally baked inside the turkey and then scooped out (explains the name, I guess). But I am a simple woman, so I decided against stuffing our Whole-Cut Loin like a turkey. Instead, I took the meat that is usually around the stuffing and put it in the stuffing. So, reverse stuffing. Heresy, I know, but it worked like magic, and I encourage you to follow my sinful example.

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Why You’ll Love This Recipe

Absolutely Delicious and Perfectly Festive - Sage, rosemary, thyme, and white wine turn this simple dish into a Thanksgiving centerpiece.
Easy to Prepare Ahead of Time - Prepare the stuffing mixture beforehand, and pour the stock over once you are ready to bake it.
Customizable - Make the stuffing your own by adding your favorite vegetables, herbs, and stock.

Key Ingredients for Meaty Mushroom Stuffing

Meaty Meat Pork-ish adds a meaty, savory element that pairs perfectly with mushrooms and aromatic herbs.
Stale Sourdough Bread soaks up the stock, turns perfectly custardy on the inside, and crispy on top.
Mushrooms add savory umami flavour and textural elements.
Celery Stalks and Leaves add brightness, crunch and sweetness.

Thyme, Sage, and Rosemary bring earthy and lightly bitter (in a good way) flavour that brightens up the dish.
Vegetable Stock and White Wine add flavour and moisture while binding all the stuffing ingredients.

Equipment You’ll Need

Cutting board
Sharp knife
Kitchen scale
Measuring spoon
Parchment-lined baking tray for drying bread
Large non-stick pan for cooking Meaty Meat and vegetables
Wooden spoon or spatula for stirring
A large bowl for mixing all the ingredients
A jug for mixing the liquids
Oven-safe baking dish for baking the stuffing (26-cm/10-inch cast iron skillet works perfectly)

How To Prepare Meaty Mushroom Stuffing

1. Tear the Bread

Tear or chop bread into bite-sized pieces. Ideally, you would leave the bread to air-dry overnight on your counter, but if you forgot, don’t stress. Pop it into the oven for 15 minutes, then let it cool down completely.

2. Prep the Ingredients

Chop the vegetables, herbs, and Meaty Meat to prepare your mise en place and make the cooking process run smoothly.

3. Start Cooking

Heat oil in a non-stick pan over medium heat, and add Meaty Meat Pork-ish bites. When those are nicely browned, remove them from the pan, add more oil, and start cooking the onion. After a few minutes, add garlic, and quickly fry it. Finish with mushrooms and celery. Season all with salt and pepper.

4. Mixy Mixy

Combine bread pieces, Meaty Meat Pork-ish bites, sauteed vegetables, chopped herbs, and celery leaves in a large bowl.

Pour over the mixture of stock, wine, and olive oil, and mix well to combine and coat everything.

Transfer the mixture to an oven-safe baking dish, and dot with pieces of plant-based butter. Place into a preheated oven, and bake for 35 minutes, until sizzling and golden brown.

5. Time to Bake

Transfer the mixture to an oven-safe baking dish, and dot with pieces of plant-based butter. Place into a preheated oven, and bake for 35 minutes, until sizzling and golden brown.

Tips & Tricks

Use Stale Sourdough Bread. Its sturdy, crusty texture can handle the liquid soak very well, and prevents it from becoming soggy.
Customize it. Add your favorite spices, herbs, or vegetables. Crushed red pepper, fennel seeds, leek, or kale all work great in this recipe.
Make It Fancy. Use your favorite mixed mushrooms to make it more special.

FAQ

What type of bread should I use for this recipe?

Ideally, use stale sourdough bread that has dried out overnight. You can also dry it out in the oven to speed up the process. Classic sandwich bread, or plain white loaf, also works well in this recipe.

I don’t like celery. What other vegetable can I use?

Leave out the celery, or swap it with leeks, spring onions, fennel, or kale.

What kind of mushrooms should I use?

Cremini mushrooms, shiitake, oyster mushrooms, or any other (fancy) mushrooms work well in this recipe.

Can I prepare this recipe without wine?

Of course, swap the wine with more vegetable stock.

Can I prepare this recipe gluten-free?

Yes, use gluten-free bread and vegetable stock.

*Note: while Marbles Meats aren’t gluten-free certified, we do not use gluten in our recipe.

Can I prepare this recipe ahead of time?

You can prepare bread, Meaty Meat, and vegetables ahead of time, combine them in a baking dish, and pour over the stock mixture once you are ready to bake it.

Meaty Mushrooms Stuffing

Rated 5.0 stars by 1 users

Author:

Špela Turk

Servings

4-6

Prep Time

25 minutes

Cook Time

35 minutes

This festive stuffing is a definitive winner for your next holiday gathering. Prepared with crusty sourdough, mushrooms, and Meaty Meat Pork-ish, this stuffing delivers custardy, meaty goodness that will convince even the harshest celery-hating critics.

Ingredients

1 loaf (500g) of dried out sourdough bread (torn into pieces)
2 tbsp olive oil
2 Meaty Meat Pork-ish
½ tsp salt (for seasoning Meaty Meat)
¼ tsp cracked black pepper (for seasoning Meaty Meat)
3 shallots, or 2 medium-sized brown onions (roughly chopped)
6 garlic cloves (thinly sliced)
300 g mushrooms of your choice (roughly chopped)
3 celery stalks (sliced into 0.5 cm//0.2 inch slices)
½ tsp fine sea salt (for seasoning vegetables)
¼ tsp cracked black pepper (for seasoning vegetables)
10-15 sage leaves (roughly chopped)
1 small sprig of rosemary (destemmed, roughly chopped)
4-6 sprigs of thyme (destemmed)
1 cup celery leaves (roughly chopped)
250 ml vegetable stock
100 ml cup of white wine
50 ml olive oil
3 tbsp/40 g plant-based butter

Directions

Chop bread into chunks or tear it into bite-sized pieces. If using fresh, dry it out on the counter overnight, or in the oven.
If using the oven method, heat the oven to 150°C/365°F. Place the torn pieces of bread on a parchment-lined baking sheet and bake for 15-20 minutes. Remove from the oven, and let the bread cool down.
While the bread is drying (if you’re not using stale bread), prepare all the vegetables, herbs, and Meaty Meat Pork-ish.
Preheat the oven to 180°C/302°F.
Heat 1 tbsp olive oil in a non-stick pan over medium heat. Add Meaty Meat pieces, and cook for 5-7 minutes until nicely browned. Remove from the pan.
To the same pan, add 1 tbsp olive oil and heat over medium heat. Add chopped onion and cook it for 2-3 minutes, then add garlic. After a minute, add celery and mushrooms.
Season with salt and pepper, and cook for 8-10 minutes, until nicely caramelised. Remove from the pan and transfer to a bowl together with cooked Meaty Meat pieces and torn bread.
Add chopped herbs and celery leaves.
In a jug, mix vegetable stock, white wine, and olive oil. Pour over the mixture, toss well to combine and coat everything. Taste and adjust the seasoning, if necessary.
Transfer to an oven-safe baking dish and top with chunks of plant-based butter.
Bake for 35 minutes.
Remove from the oven and sprinkle with more sage, thyme, rosemary, and baby celery leaves.

Create this masterpiece, snap a picture, and tag us @juicymarbles to share your culinary triumph. Bon appétit!