Author Notes
Perfectly timed to Thanksgiving, try this delicious Wild Mushroom Stuffing recipe from Atkins!
*Recipe from The New Atkins Made Easy by Colette Heimowitz, VP of Nutrition at Atkins Nutritionals, Inc. —Atkins Nutritionals, Inc.
Ingredients
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3 tablespoons
unsalted butter
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1/4 cup
sliced shallots
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9
garlic cloves, minced
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2 pounds
assorted mushrooms
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1 teaspoon
salt
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1/4 teaspoon
black pepper
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1/2 cup
Madeira wine
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9
servings Atkins Cuisine Bread, torn into 1 1/2 in pieces
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1/4 cup
chopped fresh parsley
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2 teaspoons
fresh thyme
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1 cup
chicken broth
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1/2 cup
heavy cream
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1
large egg
Directions
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Heat oven to 350°F. Butter an 11x7-inch baking dish.
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Melt butter in a large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add mushrooms, salt and pepper; cook until mushrooms release moisture and the moisture evaporates, about 8 minutes.
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Stir in Madeira; cook until liquid evaporates, about 6 minutes. Remove from heat. Place mushroom mixture in a large mixing bowl. Add bread, parsley and thyme; toss gently.
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In a separate bowl, whisk together broth, cream and egg; pour over mushroom mixture and toss to coat. Transfer mixture to the prepared baking dish. Bake until golden and set, about 45 minutes.
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