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Pork & Mushroom Stuffing

with Sourdough Bread & Fresh Herbs

  • icon_cook Created with Sketch.
    Cook Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 560 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Sometimes the real stars of Thanksgiving are the side dishes. This stand-alone stuffing showcases a wealth of fall ingredients, including fennel, carrots and earthy cremini mushrooms. To make it extra filling, we’re including savory ground pork, cooked with traditional Italian seasonings. With crunchy sourdough bread, rosemary and sage, our stuffing is as deliciously satisfying served as a main course as it is paired with a turkey.

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ingredients
Pork & Mushroom Stuffing with Sourdough Bread & Fresh Herbs
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Tear the bread into bite-sized pieces. Roughly chop the mushrooms. Cut off and discard the root end and stems of the fennel; small dice the bulb. Peel and small dice the onion. Peel and mince the garlic. Peel the carrots and slice into ¼-inch-thick rounds. Pick the rosemary and sage leaves off the stems; discard the stems and roughly chop the leaves.

Toast the bread:
2 Toast the bread:

Place the bread on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Toast in the oven 10 to 12 minutes, or until golden brown and crispy. Remove from the oven and transfer to a large bowl.

Cook the mushrooms:
3 Cook the mushrooms:

While the bread toasts, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned and slightly softened; season with salt and pepper.

Add the vegetables:
4 Add the vegetables:

Add the fennel, carrots, onion, garlic, rosemary and sage to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened and fragrant.

Add the pork:
5 Add the pork:

Add 2 teaspoons of olive oil to the pan of vegetables. Add the ground pork and spice blend; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until lightly browned and just cooked through. Transfer the cooked vegetables and pork (including any drippings from the pan) to the bowl of toasted bread.

Finish & serve your dish:
6 Finish & serve your dish:

In a small bowl, combine the eggs and ¼ cup of water; season with salt and pepper and beat until smooth. Add the egg-water mixture to the bowl of toasted bread and cooked vegetables and pork; season with salt and pepper and toss to thoroughly combine. Transfer to a baking dish. Bake 12 to 14 minutes, or until browned and crispy on top. Remove from the oven and let stand for at least 2 minutes before serving. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Tear the bread into bite-sized pieces. Roughly chop the mushrooms. Cut off and discard the root end and stems of the fennel; small dice the bulb. Peel and small dice the onion. Peel and mince the garlic. Peel the carrots and slice into ¼-inch-thick rounds. Pick the rosemary and sage leaves off the stems; discard the stems and roughly chop the leaves.

2 Toast the bread:

Place the bread on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Toast in the oven 10 to 12 minutes, or until golden brown and crispy. Remove from the oven and transfer to a large bowl.

Toast the bread:
Cook the mushrooms:
3 Cook the mushrooms:

While the bread toasts, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned and slightly softened; season with salt and pepper.

4 Add the vegetables:

Add the fennel, carrots, onion, garlic, rosemary and sage to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened and fragrant.

Add the vegetables:
Add the pork:
5 Add the pork:

Add 2 teaspoons of olive oil to the pan of vegetables. Add the ground pork and spice blend; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until lightly browned and just cooked through. Transfer the cooked vegetables and pork (including any drippings from the pan) to the bowl of toasted bread.

6 Finish & serve your dish:

In a small bowl, combine the eggs and ¼ cup of water; season with salt and pepper and beat until smooth. Add the egg-water mixture to the bowl of toasted bread and cooked vegetables and pork; season with salt and pepper and toss to thoroughly combine. Transfer to a baking dish. Bake 12 to 14 minutes, or until browned and crispy on top. Remove from the oven and let stand for at least 2 minutes before serving. Enjoy!

Finish & serve your dish: