Serves 6

Ingredients

• 6 portobello mushrooms, stems and gills removed and cleaned thoroughly

• Italian salad dressing, as needed

• 3 tablespoons Olivelle Brown Butter Olive Oil

• ½ yellow onion, finely diced

• 2 celery stalks, finely diced

• 3 tablespoons white wine

• 4 oz sliced button or cremini mushrooms

• ¼ cup dried cranberries

• ¼ cup Brussels sprout leaves, chiffonade

• 1 teaspoon dried thyme

• ¾ teaspoon dried sage

• ½ teaspoon dried rosemary

• Kosher salt, to taste

• Black pepper, to taste

• ½ loaf day-old sourdough, white, or wheat bread

• 2 tablespoons fresh parsley, minced

• ½ cup vegetable stock, plus more if needed

Procedure

1. Marinate the Mushrooms: Place the portobello mushrooms in a large resealable plastic bag. Add enough Italian dressing to coat the mushrooms and marinate for 2 hours.

2. Prepare the Bread: Cut the bread into small cubes and place them in a mixing bowl.

3. Cook the Aromatics: Heat a skillet over medium heat with the Brown Butter Olive Oil. Add the celery and onion and cook until translucent, about 7 minutes. Add the white wine and reduce until nearly all the liquid has evaporated.

4. Cook the Vegetables: Add the sliced mushrooms, Brussels sprout leaves, thyme, sage, and rosemary. Cook for another 7–8 minutes, or until tender. Season with kosher salt and black pepper to taste.

5. Prepare the Stuffing: Add the cooked vegetable mixture to the bread cubes and stir to combine. Pour in ½ cup of vegetable stock and mix until the bread is moist but not mushy. Add more stock as needed. Stir in the dried cranberries and parsley, adjusting the seasoning with additional salt and pepper if necessary.

6. Stuff and Bake: Preheat the oven to 375°F. Remove the portobello mushrooms from the marinade and brush off any excess dressing that has collected inside. Place the mushrooms on a parchment-lined baking sheet. Fill each mushroom with the stuffing, packing it in gently.

7. Bake: Bake for 15–20 minutes, or until the mushrooms are cooked through and the stuffing is heated throughout. Serve warm.

Cornbread Stuffing

Skillet Cornbread

Ingredients

• 1 cup yellow cornmeal

• 1 cup all-purpose flour (or substitute Cup4Cup gluten-free flour)

• 1 tablespoon honey

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 cup buttermilk

• 2 large eggs

• ¼ cup unsalted butter, melted, plus more for greasing

Procedure

1. Prepare the Skillet: Preheat the oven to 400°F. Grease a cast-iron skillet with butter.

2. Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.

3. Add the Wet Ingredients: Add the buttermilk, eggs, honey, and melted butter. Stir until just combined. Do not overmix.

4. Bake the Cornbread: Pour the batter into the prepared skillet and spread evenly. Bake for 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool.

Stuffing Ingredients

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 medium onion, finely diced

• 3 celery stalks, finely diced

• Salt and freshly ground black pepper, to taste

• 1 garlic clove, minced

• 2 tablespoons fresh sage, chopped

• 1 tablespoon fresh thyme, chopped

• 2 cups chicken or turkey broth

• ½ cup whole milk

• 1 egg, lightly beaten

• ⅓ cup fresh parsley, chopped

• 1½ teaspoons kosher salt, plus more for seasoning

• Freshly ground black pepper, to taste

• 2 tablespoons butter, cut into small cubes

Instructions

Make the Cornbread

1. Prepare the skillet cornbread and let it cool. You can make it the day before or freeze it a month or two in advance.

2. Cut the cooled cornbread into 1½- to 2-inch cubes. You should have about 10–11 cups. Place the cubes in a large bowl.

Cook the Aromatics

1. Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish with cooking spray or butter.

2. Heat the olive oil in a large skillet over medium heat. Add the onion and celery and season with a pinch of salt and pepper.

3. Cook, stirring occasionally, for about 5 minutes, or until the vegetables are golden and tender.

4. Add the garlic, sage, and thyme. Cook for about 1 minute, stirring until fragrant.

5. Transfer the vegetable mixture to the bowl with the cornbread cubes.

Assemble and Bake

1. Add the broth, milk, beaten egg, parsley, kosher salt, and black pepper to the cornbread mixture. Gently fold everything together. Some of the cornbread will crumble, which is fine, but try to keep some cubes intact.

2. Transfer the mixture to the prepared baking dish and dot the top with the cubed butter.

3. Cover tightly with aluminum foil and bake for 30 minutes.

4. Remove the foil, increase the oven temperature to 400°F, and continue baking for another 15–20 minutes, or until the top is lightly toasted and golden brown.

5. Serve warm.