Ingredients
For the bread
For the broth
Directions
- For the Bread
- Preheat the oven to 350°F.
- Cut the bread into 2” cubes and pulse them in a food processor until about ½ big, ragged pieces. Depending on the size of your food processor, do this in batches.
- Onto a parchment lined baking tray, toss the bread, olive oil, and salt to season evenly.
- Bake for 20-30 minutes, stirring halfway, until completely even, crispy, and golden brown. This browned flavor is going to make the stuffing better so if your bread pieces are brown outside but still white and soft inside, keep going a little longer.
When ready, remove from the oven and set aside
- For the Broth
- In a heavy bottom pot or Dutch oven (about 6 qts in size), heat the olive oil until very hot and brown the mushrooms.
- Add the butter, onion, celery, Vadouvan, and salt and continue cooking over medium heat for 10 minutes or until the onions and celery are tender.
- Add the stock, bring the pot to boil, and reduce the heat to simmer for 20 minutes.
- Turn off the heat and add the herbs and toasted bread and fold gently to combine.
- Gently layer the mixture into a shallow, greased baking dish and leave to rest 30 minutes (or up to overnight).
When ready, bake at 400°F until heated through and golden brown and crispy on top.
