Mushroom-Marsala Stuffing
By America's Test KitchenPublished on July 26, 2011
Yield
Serves 6 to 8 (Makes about 2 cups)
Ingredients
2 tablespoons unsalted butter 1 onion, minced1 pound white mushrooms, chopped fine2 cloves garlic, minced2 teaspoons minced fresh thyme leaves ¼ cup Marsala 1 cup grated Parmesan cheese 2 tablespoons minced fresh parsley leaves
Before You Begin
To avoid flare-ups, make sure to remove the pan from the heat before adding the marsala.
Instructions
- Melt butter in large skillet over medium-high heat until foaming. Add onion and cook until softened, about 5 minutes. Reduce heat to medium, add mushrooms, and cook until liquid has evaporated, 10 to 15 minutes. Add garlic and thyme and cook until fragrant, 30 seconds. Off heat, stir in marsala. Return to heat and cook until mushrooms are dry and golden brown, about 5 minutes. Remove from heat and cool 10 minutes. Stir in Parmesan, parsley, and salt and pepper to taste. Refrigerate until ready to use.
- Stuffing will keep in the refrigerator for up to 3 days.
make ahead
Yield
Serves 6 to 8 (Makes about 2 cups)Ingredients
2 tablespoons unsalted butter
1 onion, minced
1 pound white mushrooms, chopped fine
2 cloves garlic, minced
2 teaspoons minced fresh thyme leaves
¼ cup Marsala
1 cup grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
Ingredients
2 tablespoons unsalted butter
1 onion, minced
1 pound white mushrooms, chopped fine
2 cloves garlic, minced
2 teaspoons minced fresh thyme leaves
¼ cup Marsala
1 cup grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
Ingredients
2 tablespoons unsalted butter
1 onion, minced
1 pound white mushrooms, chopped fine
2 cloves garlic, minced
2 teaspoons minced fresh thyme leaves
¼ cup Marsala
1 cup grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
Why This Recipe Works
Since we were using this stuffing in our Stuffed Turkey Breast recipe, we wanted a recipe packed with flavor. We found bread-based stuffing too bland, so we included full-flavored herbs, Parmesan, and Marsala wine in our Mushroom-Marsala Stuffing recipe.
Before You Begin
To avoid flare-ups, make sure to remove the pan from the heat before adding the marsala.
Instructions
- Melt butter in large skillet over medium-high heat until foaming. Add onion and cook until softened, about 5 minutes. Reduce heat to medium, add mushrooms, and cook until liquid has evaporated, 10 to 15 minutes. Add garlic and thyme and cook until fragrant, 30 seconds. Off heat, stir in marsala. Return to heat and cook until mushrooms are dry and golden brown, about 5 minutes. Remove from heat and cool 10 minutes. Stir in Parmesan, parsley, and salt and pepper to taste. Refrigerate until ready to use.
- Stuffing will keep in the refrigerator for up to 3 days.
make ahead
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