- 1 loaf [1 1/2 pound / 675 g] crusty whole-grain or white bread
- 5 slices bacon, chopped [optional]
- 2 tablespoons [30 g] butter or oil [30 mL]
- 2 cups [500 mL] chopped onion
- 2 cups [500 mL] celery dices, with chopped leaves
- 3 cups [750 mL] assorted sliced mushrooms [oyster, shiitake, white, cafe...]
- 3 to 4 cloves garlic, minced
- 1 tablespoon [15 mL] sage
- 1 1/2 teaspoons [7.5 mL] thyme
- 3/4 cup [190 mL] chopped pecans
- 1/4 cup [60 mL] freshly chopped parsley
- Salt and peper, to taste
- Approximately 1 cup [250 mL] chicken stock
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- Trim most of the crusts off the bread; cut into 1/2 to 3/4-inch [1 to 2-cm] cubes and spread cubes onto 2 baking sheets.
- Transfer into a preheated 325°F [160°C] oven for 10 to 15 minutes, stirring occasionally, until cubes are crisp around edges.
- When cooled, there should be approximately 12 cups [3 L] bread cubes; reserve.
- Into a large skillet, fry bacon slices over medium heat, stirring, for about 6 minutes, until just crispy.
- Add butter or oil, stir in chopped onion and celery dices with leaves; stir-fry for 5 minutes, until softened.
- Add mushroom slices, minced garlic, sage and thyme; cook, stirring often, for 8 to 10 minutes, until vegetables are tender.
- Into a bowl, combine reserved bread cubes, vegetable mixture, chopped pecans and chopped parsley.
- Salt and pepper.
- Cool, cover and refrigerate.
- Can be prepared, up to this point, one day before using.
- Just before stuffing the bird, moisten stuffing with chicken stock.
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