Mushroom Stuffing
Recipe from Family Circle

For some, the turkey plays second fiddle to the stuffing at Thanksgiving dinner. If one of those folks is at your table this year, treat them to this savory stuffing made with pumpernickel and French bread.

Mushroom Stuffing

by 1  person

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  • 6   slices 
    bacon, chopped
  • 2   
    large onions, chopped
  • 3   
    large ribs celery, thinly sliced
  • 2   
    large carrots, peeled and finely diced
  • 1   container 
    (10 ounces) sliced white mushrooms
  • 2   tablespoons 
    chopped fresh sage or 1-1/2 teaspoons dried
  • 1/2  teaspoon 
    dried thyme
  • 1/2  teaspoon 
  • 1/4  teaspoon 
    ground nutmeg
  • 1/4  teaspoon 
    black pepper
  • 3/4  cup 
    dry white wine
  • 2   cups 
    chicken broth
  • 1/2  pound 
    stale or toasted pumpernickel bread, cut into 1/2-inch cubes
  • 1/2  pound 
    stale or toasted French bread, cut into 1/2-inch cubes
In a large saucepan, cook bacon until crisp. Remove all but 2 tablespoons of the fat. Add onion, celery and carrots. Cook over medium-high heat, stirring occasionally, for 5 minutes. Add mushrooms and cook an additional 5 minutes, stirring occasionally.
Add sage, thyme, salt, nutmeg and pepper. Stir in wine; cook for about 1 minute until reduced by half. Add broth and bring to a simmer. Simmer 1 minute.
Stir in bread cubes and spoon into a greased casserole. Cover and allow to stand for 10 minutes before serving. Do-Ahead Tip: If not serving right away, cool and cover. Refrigerate for up to 2 days. To serve, bring to room temperature. Pour 1/4 cup broth over stuffing and gently reheat at 350 F for about 30 minutes or until internal temperature registers 150 F on an instant-read thermometer.
Nutrition information
Per Serving: cal. (kcal) 188, Fat, total (g) 6, chol. (mg) 6, sat. fat (g) 2, carb. (g) 26, fiber (g) 3, pro. (g) 6, sodium (mg) 584, Percent Daily Values are based on a 2,000 calorie diet
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