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


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