Mushroom Pecan Stuffing

Ingredients

• 1/2 cup butter (unsalted )
• 1/2 pound crimini mushrooms (or a mixture of your favorite mushrooms)
• 2 1/2 cups onion (chopped)
• 2 1/2 cups celery (chopped)
• 3 cloves garlic (minced)
• 1 1/2 Tablespoons fresh sage (chopped, or 1 1/2 tsp. dried)
• 1 1/2 Tablespoons fresh thyme (chopped, or 1 1/2 tsp. dried)
• 1/4 cup italian parsley (chopped )
• Pinch grated nutmeg
• 1/2 cup pecans (chopped )
• 1 teaspoon kosher salt
• 1 pound loaf white bread (good-quality, cut into 1/2-inch cubes (10 to 12 cups), stale or lightly toasted)
• 1/2 teaspoon black pepper (freshly ground )
• 2/3 cup dry white wine (or vermouth)
• 1 cup vegetable stock (or turkey stock or chicken broth)

Instructions

1. 1

   Preheat oven to 350-degrees.

2. 2

   In a large skillet over medium heat, melt 2 tablespoons butter. Add the 1/2 pound crimini mushrooms and saute until nicely browned, 6-8 minutes. Set aside in a large bowl.

3. 3

   Melt another 2 tablespoons of butter in the same skillet. Add the 2 1/2 cups onion , 2 1/2 cups celery, 3 cloves garlic, 1 1/2 Tablespoons fresh sage, 1 1/2 Tablespoons fresh thyme, Pinch grated nutmeg, and 1 teaspoon kosher salt. Cook until the onion is soft, 5 to 7 minutes. Remove from the heat.

4. 4

   In a large bowl, toss the sautéed mushrooms and vegetables with the 1 pound loaf white bread cubes and chopped 1/2 cup pecans. Season with a pinch of salt & pepper. Melt the remaining butter. Pour it over the stuffing, along with the 2/3 cup dry white wine and 1 cup vegetable stock, and toss to coat. The stuffing should just hold together when mounded on a spoon.

5. 5

   Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking and increase the temperature to 425 degrees. Top with chopped parsley.