Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Out West Chanterelle Sage Stuffing.
Chanterelle mushrooms are sautéed in butter with sliced leeks then combined with seasoned toasted bread cubes in this Chanterelle Sage Stuffing, perfect for your vegetarian Thanksgiving guests. You won’t miss the meat in this dish. The chanterelle mushrooms provide a meaty alternative and make this a signature Out West Food & Lifestyle dish.
Looking to forage your own chanterelle mushrooms? Learn a few tips and grab the recipe for my Chanterelle Crostini. It’s the perfect appetizer!
- Chanterelle Mushrooms – Freshly foraged and air dried, if possible. This is the main ingredient, so you want the best chanterelles you can find. Slice thick or tear to maintain that rustic feel. They tend to shrink when cooked.
- Toasted Seasoned Bread Cubes – Often found in the deli section during the holidays or you can make your own using day old French bread, cubed, seasoned with one tablespoon of poultry seasoning, a pinch of salt and baked in a 350 degree oven for about 15 minutes.
- Shallot – Part of the onion family. Find these next to the garlic and onion.
- Celery – Organic is my choice for celery, adds a fresh flavor.
- Sage – Fresh sage from the produce section or your own garden.
- Place toasted bread cubes in a large mixing bowl.
- Sauté shallot, celery and garlic in bacon grease, lard or vegetable oil over medium high heat for 1-2 minutes until softened. Set aside.
- Sauté chanterelle mushrooms in bacon grease, lard or vegetable oil for 3-4 minutes until just softened.
- Add butter, sage and shallot mixture to pan. Turn off heat and let butter melt.
- Combine chanterelle shallot mixture with toasted bread cubes.
- Whisk egg and broth together then fold into bread mixture until completely combined.
- Cover with foil and bake at 350 degrees for 30 minutes.
Chanterelle Sage Stuffing
- 8 cups seasoned toasted bread cubes
- 2 tbsp. vegetable oil or bacon grease divided
- 1 cup shallot thinly sliced
- 1 cup celery sliced
- 1 tbsp. garlic minced
- 3 cups chanterelle mushrooms thick sliced or torn
- 1/2 cup butter sliced in a few pieces for easy melting
- 3 tbsp. fresh sage rough chopped
- 1 egg
- 1 1/2 cup chicken broth
- Place seasoned toasted bread cubes in large mixing bowl. If making your own: Toss bread cubes with 1 tablespoon poultry seasoning and 1/4 teaspoon salt, place on sheet pan and bake at 350 degrees for about 15 minutes until toasted.
- Sauté shallot, celery and garlic in 1 tablespoon of either vegetable oil or bacon grease over medium high heat for about 2 minutes. Set aside.
- Add remaining 1 tablespoon vegetable oil or bacon grease to pan and sauté chanterelles mushrooms over medium high heat for about 3-4 minutes.
- Turn the heat off and add butter to the pan, letting it melt into the chanterelle mushrooms.
- Combine shallot mixture and chanterelle mushroom mixture to seasoned toasted bread cubes. Fold in sage.
- Whisk egg into broth and combine with toasted bread cube mixture until completely coated.
- Place stuffing mixture in a prepared baking dish, cover with foil and bake for 40 minutes at 350 degrees. Remove foil for the last 10 minutes if you like a crispier top.