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.
Servings:
12 servings
Prep Time:
15 mins
Total Time:
31 mins
Ingredients
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6 slicesbacon, choppedsee savings
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2 largeonions, choppedsee savings
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3 largeribs celery, thinly slicedsee savings
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2 largecarrots, peeled and finely dicedsee savings
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1 container (10 ounces)sliced white mushroomssee savings
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2 tablespoonschopped fresh sage or 1-1/2 teaspoons driedsee savings
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1/2 teaspoondried thymesee savings
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1/2 teaspoonsaltsee savings
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1/4 teaspoonground nutmegsee savings
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1/4 teaspoonblack peppersee savings
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3/4 cupdry white winesee savings
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2 cupschicken brothsee savings
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1/2 poundstale or toasted pumpernickel bread, cut into 1/2-inch cubessee savings
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1/2 poundstale or toasted French bread, cut into 1/2-inch cubessee savings
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Directions
1.
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.
2.
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.
3.
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: Calories 188, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 6 mg, Sodium 584 mg, Carbohydrate 26 g, Fiber 3 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
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