A picture of the recipe Provence Bread & Mushroom Stuffing

Provence Bread & Mushroom Stuffing

Capture the flavor of the South of France meets Sonoma Wine Country with our Provence Bread & Mushroom Stuffing, featuring the scratch-made herbaceous Fougasse bread to infuse your holiday table with the irresistible scent of warm butter, mushrooms, and delectable Herbs de Provence.

Ingredients

  • 1 lb crusty bread, we like fougasse
  • 1 cup almonds (slivered)
  • 4 tbsp unsalted butter
  • ⅓ cup avocado oil
  • 2 medium onions (peeled and chopped)
  • 1 cup celery (chopped)
  • 1 leek (washed, peeled and chopped)
  • 2 tbsp herbs de Provence
  • 3½ cups chicken stock
  • ¾ tsp salt
  • ¾ tsp ground black pepper
  • 3 cups muchrooms (washed and chopped)
  • 2 cups parsley (chopped)

Directions

  1. Step 1

    Preheat oven to 400°.

  2. Step 2

    Place bread on cookie sheet and bake 10-12 minutes. Transfer to large bowl. Arrange almonds on cookie sheet and bake 8-10 minutes.

  3. Step 3

    Heat butter and oil in a large skillet. Add onions, celery, leek, and herbs de Provence. Cook over med-high heat for 5 minutes.

  4. Step 4

    Pour stock into skillet and season with salt and pepper. Add the contents of skillet, mushrooms, almonds, and parsley to bread cubes. Mix lightly and spoon into two 6-c. loaf pans. Cover with foil. Bake alongside turkey for 50-60 minutes.

Notes

  1. Step 1

    Recipe from Jacques Pepin using Fougasse recipe for extra flavors of herbs de Provence. This even stuffing remains moist cooked in loaf pans!

Pair with These Wines

2021 Pinot Noir, Soberanes Vineyard

Library Wines | 92 Points - Wine Advocate

One of California’s most sought-after sites, the Soberanes Vineyard is the only vineyard we work with outside of the Sonoma wine country. Juicy cherry, red berry and strawberry scents jump from the glass, layered with light clove and black tea. The high-toned, bright red fruits palate has a core of oak and spice. The finish is smooth and silky with the acid carrying all the way through. One taste and you’ll know why we love it!