Did you know Rossini was a foodie? One of his favorite dishes was turkey stuffed with truffles. We made a truffle stuffing inspired by the great composer that we hope you will enjoy! Watch the video from our YouTube channel above and make it yourself with the recipe below!
¾ cup unsalted butter
1 pound good-quality day-old white bread, torn or cut (about 10 cups)
1 large chopped yellow onion
1 celery stalk chopped
½ cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 cup chopped mushroom of choice
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups low-sodium chicken broth, divided
1/2 cup white wine
2 tablespoons black truffle oil
2 large eggs
Preheat oven to 250°. Butter a baking dish and set aside. Scatter bread in a single layer on a baking sheet. Bake, until dried out, about 1 hour. Let cool; add to a very large bowl.
Melt 1/4 cup butter in a large skillet over medium-high heat; add mushrooms. Stir often for about 10 minutes.
Add ½ cup butter then onions and celery and stir for about 5 minutes.
Add white wine and continue to cook for 5 minutes; stirring often.
Add truffle oil and stir until mixed then remove from heat.
Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 cup broth and toss gently. Let cool.
Preheat the oven to 350°. Whisk 1 cup broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to a prepared dish, cover with foil, and bake for about 40 minutes.
Continue to bake stuffing, uncovered, until set and top is browned and crisp, about 40 minutes longer.
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