Boursin and Mushroom Stuffing
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.
1 tsp. ground 4 Peppercorn Spice Blend
1 Tbsp. Romano Cheese Powder
1 cup sliced white mushrooms
1 cup sliced cremini mushrooms
1 cup sliced shitake mushrooms
3 oz. clarified butter (ghee) or canola oil
½ Tbsp. fresh thyme leaves
½ cup sherry
2 ½ oz. Boursin cheese
¼ cup sliced green onions
1 cup chicken broth
CUT bread slices into small cubes (about ½-inch).
SAUTÈ 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 sherry and sautè 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.
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