If you’re looking for an exclusive recipe that’s perfect for the holidays, make Forager’s Focaccia and Wild Mushroom Stuffing. It’s a wonderful and versatile dish that everyone will love.
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Forager’s Focaccia and Wild Mushrooms: Amazing Mushroom Stuffing
This recipe is perfect for perfecting a holiday side dish, with a wonderful texture, crispy edges and moist inside, thanks to toasted homemade focaccia bread.
It features a bright, herbaceous punch of roasted wild mushrooms, sweet caramelized shallots, sage, and thyme. It’s designed to bake from the outside of the turkey for safety, excellent crust development, and flavor control.
All the ingredients needed:
Gather all the ingredients for Forager’s Focaccia and Wild Mushrooms and then get started.
Bread Base Ingredients, Texture Foundation
- 4 tablespoons unsalted butter, melted.
- 1/2 cup (approximately 700g) or one standard loaf, day-old bread, cut into 1-inch cubes (Note: Savoredo or challah can be used, but focaccia is perfect for its unmatched airy texture and crust-to-crumb ratio).
Ingredients for the Aromatic and Umami Foundation:
- 1 cup celery, 110g, chopped
- 1 cup yellow onion, 110g, finely chopped
- 1 1/2 cups shallots, finely chopped
- 1 1/2 pounds (680g) mixed wild-grown mushrooms, oyster mushrooms, shiitake mushrooms, chanterelles, if available, coarsely chopped
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons fresh thyme, finely chopped
- 2 teaspoons fresh sage, finely chopped
- 3 tablespoons fresh garlic, finely chopped
- 6 tablespoons unsalted butter, 85 grams
Ingredients, flavor enhancers, and binders:
- 1 cup toasted pecans or walnuts, roughly chopped
- 1/2 cup dried cranberries or cherries
- 1/2 cup good-quality dry white wine
- 2 large eggs, lightly beaten
- 3 to 4 cups warmed rich low-sodium chicken or turkey stock
- 1/4 cup chopped fresh parsley, 28 sprigs
Step-by-Step Instructions for Forager’s Focaccia and Wild Mushrooms:
If you want to know the secret to success with this recipe, learn how to manage moisture. Slow roasting maximizes flavor, which is essential for achieving a crispy top layer.
Step 1. Preparing the Bread and Making the Umami Base
This step is crucial for making the stuffing, as it needs to be crispy on the outside and perfectly moist, without being soggy on the inside.
1. Pre-Baking and Toasting the Focaccia
- A dry bread acts as a sponge for the ideal stuffing.
- Preheat your oven to 300°F, 150°C.
- Take 1/2 cup of sliced focaccia bread and spread it evenly on two large baking sheets.
- Add 4 tablespoons of unsalted melted butter and mix lightly to coat.
- Bake for 22 to 25 minutes, rotating the tray halfway through, allowing the inside to dry out and the outside to become lightly golden and crispy.
- Make sure the cubes are light and crunchy, not chewy.
- After removing from the oven, transfer all the toasted bread cubes to the largest mixing bowl.
2. Roasting the Mushrooms for a Deeper Flavor
- If you want to make Forager’s Focaccia and Wild Mushrooms, you should roast the mushrooms, not sauté them.
- Prepare the oven by preheating to 400°F, 200°C.
- Take 1 pound of sliced mushrooms and toss them with 1 tablespoon of melted butter, the remainder of the 6 tablespoons, along with a pinch of salt and pepper.
- Spread evenly in a single layer on a baking sheet. Continue roasting for 18 to 20 minutes, or until they are dark brown and lightly charred, and all the moisture has evaporated. This intensifies the flavor, creating a delightful earthy base.
- Set the roasted mushrooms aside, as this step is a game-changer for umami.
3. Preparing Aromatic Mirepoix and Herbs
- Use a large or heavy-bottomed pot or ovenproof dish.
- Add the remaining 5 tablespoons of unsalted butter and melt over low heat.
- Add 1 cup of chopped onion and 1 cup of chopped celery, then gently stir occasionally.
- Cook for 10 to 12 minutes.
- Until the vegetables are soft and translucent, but be careful not to brown. Cooking on low heat brings out the natural sweetness, making Forager’s Focaccia and Wild Mushrooms wonderful and rich.
4. Caramelizing Shallots and Garlic
- Use a large pot and add 1/2 cup of chopped shallots.
- Cook for 6 to 7 minutes, allowing the shallots to caramelize faster and more thoroughly than the onion, creating a mild sweetness.
- At the end, add 3 tablespoons chopped fresh garlic, 2 tablespoons chopped fresh sage, and 2 teaspoons chopped fresh thyme.
- Continue stirring until the herbs become fragrant.
- Simmer for 1 more minute. This allows the herbs to bloom and release their special oils.
5. Deglazing and Making the Sauce
- Reduce the heat to medium.
- Add half a 1/2 cup of dry white wine.
- Use a wooden spoon to scrape up any browned bits on the bottom of the pot. Reduce the liquid by half, which should take two to three minutes.
6. Adding Umami Elements
- Add 1 teaspoon coarse sea salt and 1/2 teaspoon freshly ground black pepper to the wonderfully aromatic mixture, stirring to combine the flavors. Then, remove the pot from the heat and set aside.
Step 2. Binder, Moisture, and Assembly
Adding the stock to egg ratio to the bread is crucial for achieving the perfect texture. You want a moist, but not saturated, mixture.
1. Adding Dry Flavor Enhancer to the Bread
- Use a large mixing bowl.
- Top the toasted focaccia cubes with a cup of chopped pecans and 1/2 cup of dried cranberries. Toss to distribute the nuts and fruit evenly.
2. Adding the Aromatic Cheese
- You can pour the hot, aromatic mixture directly from the Dutch oven onto the bread—such as celery, onions, herbs, mushrooms, shallots, and sauce.
- Using a large, light spoon or rubber spatula, toss gently and thoroughly.
- The bread and mushrooms coat every piece of focaccia without breaking it.
3. Making the Egg Binder/Stock
- Using a separate bowl,
- Add 2 large eggs and whisk gently, then add 3 cups of hot chicken/turkey stock. Warming the stock allows the bread to absorb more evenly.
4. Hydrating the Stuffing Base
- Pour the stock/egg mixture into the bread mixture in two batches.
- Add half of the liquid and toss gently.
- Let the bread sit for 4 to 5 minutes to let it dry, then add the remaining stock and toss again.
- Moisture Check – The mixture should remain soft, but no liquid should remain at the bottom of the bowl because the bread is hydrated and should hold its shape, like a lightly pressed sponge.
- When it appears dry, add the remaining stock, half a cup at a time, until the desired moisture level is reached.
5. Final seasoning and preparation for baking
- Add 1/4 cup fresh parsley and mix well, then taste the mixture once.
- Add salt and pepper to taste if needed. Keep in mind that the flavor intensifies during baking.
- Use a 19 x 13-inch baking dish, or a smaller dish for a crispier top. Lightly butter or spray the dish.
- Now, pour the stuffing into the prepared baking dish from the mixer and spread it out gently, being careful not to press too hard.
- Compressing the stuffing makes it heavier and denser; it should be loosely formed to allow for more air to circulate.
Step 3. Two-Stage Bake and Make the Gold Crust
- Baking the Forager’s Focaccia and Wild Mushrooms in two stages ensures it is firm and evenly cooked, resulting in a beautiful, captivating golden crust.
1. Start Covered Baking
- Use a waiting dish and cover it tightly with aluminum foil to prevent steam from escaping and ensure the filling stays cooked through and moist inside.
- The covered dish should be baked in a preheated oven at 350°F, 175°C for 25 to 30 minutes.
2. Uncovered Baking
- Remove the dish from the oven and carefully remove the aluminum foil. At this stage, your Forager’s Focaccia and Wild Mushrooms should appear light and soft.
- Return the dish to the oven uncovered and bake for another 30 to 35 minutes,
- which will improve as the exposed surface turns a deep, golden brown and crisps up nicely throughout. To be safe, the internal temperature should be at least 165°F, 74°C.
3. Rest and Serve
- Forager’s Focaccia and Wild Mushroom Stuffing should be removed from the oven and allowed to rest at room temperature for 12 to 15 minutes to allow the moisture to redistribute and the texture to set. Garnish with a few fresh sage leaves before serving.