Estero interior designer Barbara Hyman has put a modern spin on her family’s traditional stuffing dish. Just like great interior design, this Thanksgiving side dish holds onto the vintage of her family’s original while adding creative (and tasty) touches.
“Just like your home, there are times when you want to update it a bit but still keep the charm of what you loved about it in the first place,” she says.
Here’s the evolution of her Mushroom and Artichoke Bread Stuffing: “My parents came here from Germany in 1951, mom from Bavaria and dad from Prussia. They met here, and dad loved to cook. He would cook stuffing with giblets and other unknown parts, not wanting to waste anything. As kids, my sister and I thought of it as a ‘yucky’ turn off. So over the years, my sister and I changed the innards to mushrooms or sausage. This stuffing recipe has now become our Thanksgiving favorite.”
Barbara prefers to cook her stuffing separate from the turkey. The artichokes and mushrooms are delicate, so oven baking is best to keep a fine crusty top and moist inside.
You can watch Barbara prepare this recipe on “Great Neighborhood Cooks,” hosted by Rob Kircher: www.greatneighborhoodcooks.com.
MUSHROOM AND ARTICHOKE BREAD STUFFING
by Barbara Hyman
6 cups ½ inch diced bread cubes from rustic country loaf, crust removed
2 Tbs extra virgin olive oil
1 Tbs unsalted butter
2 oz. pancetta, small diced
3 cups sliced leeks, white & light green parts
12 oz. defrosted & quartered artichoke hearts (or from jar)
20 oz. Cremini mushrooms w/stems trimmed ¼ inch sliced
1 Tbs chopped fresh tarragon
¼ cup medium or dry sherry
Kosher salt & fresh ground pepper
1/3 cup minced flat leaf parsley
4 extra large eggs
1½ cups heavy cream
1 cup chicken stock or broth
1½ cups grated Gruyere cheese (6 oz.), divided
1. Preheat oven to 350 F.
2. Spread bread cubes on a sheet pan, bake 15-20 min until golden. Set aside.
3. Heat oil and butter in large 12” sauté pan over medium heat.
4. Add pancetta and cook 5 minutes until brown.
5. Stir in leeks and cook over medium heat, 8-10 minutes until tender.
6. Stir in mushrooms, artichokes, tarragon, sherry, 1 Tbs salt, and 1 ½ tsp. pepper.
7. Cook for 10-12 minutes until most liquid is gone. Stir occasionally.
8. Take off the heat, and stir in the parsley.
9. In a large mixing bowl, whisk eggs, cream, chicken stock and 1 cup Gruyere
10. Add bread crumbs and mushroom mixture, stir to combine.
11. Set aside 30 minutes to allow bread to absorb liquid.
12. Stir well and pour into 3-quart gratin dish (13×9”)
13. Sprinkle remaining Gruyere and bake for 45-50 minutes until top is browned and custard is set. Serve hot.