This boursin and mushroom stuffing is an impressive alternative to traditional stuffing. The combination of the Black Truffle Sea Salt, candied mushrooms, and Boursin cheese creates a creamy, savory flavor unlike any other stuffing, resulting in a simple gourmet dish perfect for impressing guests.
From The Spice & Tea Exchange®
2 tsp Black Truffle Sea Salt
1 tsp ground 4 Peppercorn Spice Blend
1 TBS Romano Cheese Powder
From the Grocer
1 loaf of sourdough bread (sliced and allowed to air dry for two hrs)
1 cup sliced white mushrooms
1 cup sliced cremini mushrooms
1 cup sliced shitake mushrooms
3 oz truffle oil- A Savory Palate
½ TBS fresh thyme leaves
½ cup cranberry pear white balsamic- A Savory Palate
2½ oz Boursin cheese
¼ cup sliced green onions
1 cup chicken broth
PREHEAT oven to 350°F.
CUT bread slices into small cubes (about ½-inch).
SAUTÉ mushrooms in a pan with butter over medium heat. Add thyme, Black Truffle Sea Salt, 4 Peppercorn Spice Blend, and Romano Cheese Powder. Cook for 7-8 mins to soften. Add vinegar and sauté for 1 additional min. Transfer mushrooms to a mixing bowl. Continue cooking juices in pan until thick and syrupy. Add reduced juices back into mushrooms. Add Boursin cheese and green onions. Mix thoroughly.
REMOVE to a large bowl and add bread. Toss. Pour chicken broth over top to moisten the stuffing.
PRESS into a large baking pan.
BAKE for 10-15 mins or until the stuffing begins browning.
Yield: 4-6 servings
Total Time: 35 mins
Prep: 10 mins
Cook: 25 mins