Simple Bread Stuffing with Leeks and Mushrooms 2 Tbsp. butter or olive oil 2 cups chopped onions 1 cup leeks, white part only, sliced into thin circles 1 tsp. minced garlic 2 cups diced celery 1 cup fresh chopped parsley 3 cups sliced mushrooms 2 tsp. dried thyme 1 tsp. dried rosemary 12 cups 1/2-inch bread cubes made with day-old French bread (with crusts) 2 cups vegetable or chicken broth Salt and pepper to taste NOTE: The bread cubes here are small -- 1/2-inch -- which is why you can use a crusty baguette. Preheat oven to 350ºF. Melt butter in a large pot over medium-high heat. Add onions, leeks and garlic and cook for 3 minutes. Add the celery, parsley, mushrooms and herbs and cook until the mushrooms are very soft about 10 minutes. Add the bread cubes and toss well. Stir in the broth and salt and pepper to taste. Stuff the main cavity of the turkey loosely with the stuffing as well as the area at the back of the bird and roast the turkey, using your favorite turkey recipe. Alternately, bake in a casserole dish, buttered or sprayed with nonstick cooking spray and covered with buttered or sprayed foil for 1 hour and uncovered for 30 minutes until browned on top. Makes 12 servings.
Posted on: Mon, 25 Nov 2013 13:52:15 +0000
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