Portobello Sourdough Stuffing
Preparation Time: 90 Minutes
Servings: 8 to 12
ın your cookıng .
Preheat oven to 350 F. Grease one 9" x 13" baking dish. Add Kirkland Signature Organic Chicken Stock to
stockpot and heat over low heat until warm, but not boiling. Melt Kirkland Signature Organic Salted Butter
in large skillet over medium high heat. Add celery, shallots and mushrooms to melted butter. Sauté, stirring
occasionally, until mushrooms are caramelized. Meanwhile, place bread cubes on sheet pan in single layer
(will need to toast in batches). Place in oven to toast until golden brown, about 10 minutes. Repeat with all
bread cubes. In large bowl, add bread cubes, warmed stock and all remaining ingredients. Stir gently until
just evenly mixed. Spoon mixture into prepared baking dish and cover with foil. Place in preheated oven
and bake for 30 minutes. Remove foil and bake 15 more minutes, until browned and crispy on top.
Season to taste with additional Kirkland Signature Pure Sea Salt and Ground Malabar Black Pepper. Serve.
3 cups Kirkland Signature Organic Chicken Stock
1 stick (½ cup) Kirkland Signature Organic Salted Butter
3 stalks celery, chopped
2 shallots, diced
8 oz. baby portobello mushrooms, coarsely chopped
1 pound loaf sourdough bread, cubed
3 tablespoons fresh sage leaves, diced
1 cup dried cranberries
1 cup roasted chestnuts or pecans, quartered
1 teaspoon Kirkland Signature Pure Sea Salt
½ teaspoon Kirkland Signature Ground
Malabar Black Pepper
Our organic bone stock is prepared
the traditional way … by slow-cooking
only select bones from organic chickens
to maximize the rich, savory flavor.
We source organic vegetables, spices
and herbs from around the world to
create a perfectly balanced and deeply
rounded roasted chicken stock.
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