Capt Teo’s Drunk Mushroom Stuffing

Drunk Mushroom Stuffing

This is not a traditional stuffing recipe and I find that people either love it or hate it. If you like wine and mushrooms, you will probably love it. It has a earthy flavor and the majority of my friends want me to do it so I think it is worth a shot.

Drunk Mushroom Stuffing

Ingredients:

2 sticks butter – melted

1 or 2 loaves French bread (sorry – they come in all sizes)

24oz of sliced portabella mushrooms

1 medium onion – diced

salt

pepper

2- 3 cups of white wine – I use chardonnay or sauvignon blanc

Dark Rum

1 package chicken broth

Grab a cocktail and cut the bread into ½” x ¾” cubes – use a straight edge and a level and be exact like my pal Hartwin. OK – just cut the bread into smallest chunks or tear it into bite size pieces. If you are doing this with my Death by Bacon Drunken Turkey, you should have had a few cocktails by now so to be honest – it doesn’t really matter – just cut it up into little pieces.

I also use this to stuff the Turkey – so I do 2 dishes. A 9×13 cake pan and a medium bowl to use for stuffing the bird.

I will spell it out for you using the 9×13 pan – use your imagination for the bowl. Depending on the pan – you will make 3 or 4 layers.

Butter or spray the pan with Pam.

Put a layer of the cubed bread in the pan.

Sprinkle Salt and Pepper over the bread

Put a layer of mushrooms over the bread

Add about 1/3 of the onions to the layer.

Drizzle a little of the butter over the layer. (you will do this for 3 or 4 layers)

Douse with Chardonnay

Drizzle a little rum (I hold my finger over the opening and just sprinkle it)

Drizzle with chicken broth.

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Repeat until the pan is full.

Cook about an hour (maybe an hour and 30min if the oven is full) If the bread is looking too dry – drizzle with wine and broth.

Here is what it looks like when done:

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