© Con Poulos
Lemony Mushroom-and-Pine-Nut Stuffing Muffins
- ACTIVE: 30 MIN
- TOTAL TIME: 1 HR 30 MIN
- SERVINGS: 10 to 12
A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
- 1 cup pine nuts (4 1/2 ounces)
- One 14-ounce brioche loafcrusts removed, bread cut into 1-inch dice
- 1/4 cup extra-virgin olive oil
- 1 medium red onion, cut into 1/4-inch dice
- 1 celery rib, cut into 1/4-inch dice
- 1 pound assorted mushroomssuch as shiitake, oysters and chanterellesshiitake stems trimmed, caps thinly sliced
- Kosher salt and freshly ground pepper
- 1 cup heavy cream
- 2 large eggs
- 1/2 cup chicken stock or low-sodium broth
- Finely grated zest of 1 lemon
- Juice of 2 lemons
- 1 cup chopped parsley
- Preheat the oven to 350°. Generously butter a 12-cup muffin tin. Spread the pine nuts in a pie plate. Toast the nuts for about 4 minutes, until golden.
- Spread the brioche cubes on 2 large baking sheets. Bake for about 15 minutes, until toasted. Transfer to a large bowl and let cool. Increase the oven temperature to 375°.
- In a large skillet, heat the oil. Add the onion and celery and cook over moderate heat until softened, 5 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender and browned, 7 minutes. Let cool, then add to the brioche.
- In a medium bowl, whisk the cream with the eggs. Stir in the stock, lemon zest and juice and 2 teaspoons of salt. Add to the brioche along with the parsley and toasted pine nuts and stir well. Spoon the stuffing into the prepared muffin cups. Bake in the upper third of the oven for about 45 minutes, until crisp on top and heated through. Unmold and serve hot.
Make Ahead The unbaked stuffing muffins can be refrigerated overnight.