Mushroom stuffing
Any stuffing cooks along with the meat, making it a good choice for a side dish. Mushrooms stuffing is ideal for a roast turkey or chicken.
Ingredients
10 cups bread (day old bread, cut into pieces)
1 cup almond (slivered)
4 tablespoons butter (unsalted)
1⁄3 cup cooking oil
2 cups onion (chopped, about 2 medium sized onions)
1 cup celery (chopped)
1 leek (sliced thin)
3 1⁄2 cups broth (chicken or turkey broth)
3 teaspoons salt (or to taste)
1 teaspoon pepper (black pepper frehsly ground)
10 ounces mushroom (washed and chopped)
1 1⁄2 cups parsley (fresh leaves, coarsely chopped)
3 tablespoons herbs de Provence (or your favorite herb mix)
Instructions
- Starting the day before you plan on serving the stuffing, spread the bread cubes out onto a baking sheet or wax paper to dry out over night. Heat the oven to 400º F, and spread almonds out on another baking sheet. Toast them for 5-8 minutes. Keeping an eye on them so that they don't burn.
- The day of serving, heat the butter and oil in a large skillet over a medium high heat. As soon as the butter has melted add the onions, leek, celery and the herbs de Provence. Cooking for 5 minutes.
- In a large bowl, combine the bread cubes, mushrooms, almonds and parsley. Add the stock to the skillet, seasoning with salt and pepper. Then pour the skillet mix over the contents of the bowl, tossing lightly. Spoon the stuffing into two 6 cup bread loaf pans and cover with foil.
- About 1 hour before your turkey, or other meat is done cooking, place the pans into the oven (at 350º F) beside your meats. Cook in the oven for 50-60 minutes.
Yield
8 servings
Preparation time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes
Notes
If roasting turkey, try to use turkey broth for the stuffing. You can make it with the giblets and neck, and make enough for stuffing and gravy. If not, chicken broth will do.
Source
stuffings, moderate
side dish, entertaining
American food recipes
Food in U.S.A.
Food in U.S.A.
It is easy to make your own herbs de Provence mix.