Serves: 8

Rustic Bread Stuffing

Prepare oven according to Mugnaini’s Medium Roasting Environment, 550-625˚F


1 tablespoon butter, softened

1 pound rustic bread, cut into 1 inch cubes

  • 6 tablespoons extra virgin olive oil, divided
  • 1 teaspoon fennel seed
  • 1 teaspoon dried orange peel
  • 2 teaspoons Kosher salt, divided
  • 1 large onion, medium dice
  • 4 celery stalks with leaves, medium dice
  • 1⁄2 pound mixed wild mushrooms, cleaned and quartered
  • 1 bunch fresh sage, about 1/3 cup chopped
  • 1 teaspoon fresh tarragon, chopped
  • 2 tablespoons parsley
  • 1/3 cup toasted hazelnuts, coarsely chopped
  • 1 tablespoon fresh orange zest, minced
  • 1⁄2 teaspoon freshly ground black pepper
  • 3 cups turkey or chicken stock, heated


Butter a 9x12 inch baking dish, set aside.

In a large bowl, toss the bread, 3 tablespoons oil, fennel seed, dried orange peel and 1 teaspoon salt together. Spread into an even layer on a 1⁄2 sheet pan and place into oven.  Bake until toasted and lightly browned about 2-3 minutes. Remove from the oven and place into the original bowl, set aside

Place the onion and celery with the remaining 3 tablespoons of oil in a medium sauté pan and place into oven. Cook for about 5 minutes or until the vegetables have softened.  Add the mushrooms, sage, tarragon and parsley and continue to cook for another 5 minutes.

Add the vegetable mixture, hazelnuts, orange zest, remaining 1 teaspoon salt, pepper and stock to the bread. Stir to combine and pour into prepared dish, cover with foil.

Place into oven a cook for 20 minutes, then remove foil and continue to cook 5 more minutes, or until golden brown.

Porcellana White Rectangular Roaster, Large


Porcellana White Oval Baker, Medium


Porcellana White Oval Baker, XLarge


Porcellana White Rectangular Roaster, XLarge


More Recipes

fall dessert

Fig Ricotta Cake

fall main

Moroccan Braised Lamb Shoulder With Tzatziki And Naan

summer side

Stuffed Zucchini Blossoms With Roasted Red Pepper Coulis


Wood Roasted Butterflied Shrimp