This recipe can use as a stuffing for birds or bake separately in a casserole oven. I made stuffing mixture before day ahead and cover with cling wrap and keep in refrigerator which make all the herbs and other flavours absorb and give a great flavour to the dish.
Preparations + cooking times 1h 30 m
500 g two days old bread, 2 cm size cubed (I used homemade soft wholemeal bread) or choice of yours
150 g-175 g white button mushroom or portabella (portobello) sliced
200 g diced celery
200 g diced onion
100 g butter
2 free range or organic eggs lightly beaten
1 ¼ cup hot chicken stock
50 g finely chopped fresh parsley
2g finely chopped fresh oregano leaves or 1 tsp dried oregano
2g finely chopped fresh sage leaves or 1 tsp dried sage
½ tsp ground pink Himalaya salt or choice of salt
½ tsp crushed black pepper
1. Preheat the oven to 190°c (fan forced oven 180°c). Grease 28 cm x 16 cm ovenproof baking dish with butter and set aside.
2. Use large bowl or a container and place bread and chopped herbs, and mix well. Set aside.
3. Heat frying pan medium heat. Add butter, onion and celery sauté for until tender about 10 minutes. Add sliced mushroom and again sauté for 5 minutes.
4. Add cooked vegetable, salt and pepper into the bread mixture, and mix gently with beaten eggs. Add hot stock and mix well.
(Normally bread has to be soaked with warm stock first. But, I’m doing this dish other way around. This method you will find out it works well and taste great).
5. Pour bread mixture into prepared oven proof baking pan or casserole dish. Cover with aluminum foil and bake for preheated oven 190°c ( fan forced oven 180°c) for 1hour.
Hints & Tips:
Can use white bread, whole grain, wholemeal or gluten free bread.
Using gluten free bread you should add additional ½ cup hot stock to the bread mixture.
Can add cooked and chopped giblets or cooked oyster for more flavours.