Artisanal, or hand-shaped, breads vary greatly, so depending on the density of the bread, you may need more or less broth when preparing the stuffing. Add the broth slowly to be sure it is completely absorbed. If there is extra broth in the bottom of the bowl, you have added enough.
artisanal whole-grain bread
package sliced mushrooms
fresh parsley leaves
ground black pepper
- Preheat oven to 325 degrees F. Cut bread into 3/4-inch cubes (you should have about 8 cups) and place in 15 1/2″ by 10 1/2″ jelly-roll pan or large cookie sheet. Toast bread in oven 25 to 30 minutes or until golden and dry, stirring bread halfway through toasting. Cool bread in pan on wire rack.
- Meanwhile, cut bacon into 1/2-inch pieces. In 12-inch skillet, cook bacon on medium 8 to 10 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to very large bowl.
- To bacon drippings remaining in skillet, add onion, celery, and poultry seasoning, and cook on medium-high 10 minutes, stirring occasionally. Add mushrooms and cook 10 minutes or until vegetables are tender and lightly browned, stirring occasionally.
- To bowl with bacon, add bread, vegetable mixture, parsley, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Gradually drizzle in chicken broth until cubes are moistened.
- Use stuffing to fill cavity of 12- to 16-pound turkey, or spoon into greased 2 1/2- to 3-quart glass or ceramic baking dish. Cover dish with foil and bake stuffing in preheated 325 degree F oven 20 minutes. Remove foil and bake 20 to 25 minutes longer or until heated through and lightly browned on top.
Nutritional information is based on a 1/2-cup serving.
Tips & Techniques
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io