Exotic Mushroom and Bacon Stuffing Terrine

By The Canadian Living Test Kitchen

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Exotic Mushroom and Bacon Stuffing Terrine

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	169169 cal
pro	6 g6g pro
total fat	10 g10g total fat
sat. fat	4 g4g sat. fat
carb	15 g15g carb
fibre	2 g2g fibre
chol	19 mg19mg chol
sodium	320 mg320mg sodium
% RDI:	-
calcium	33 calcium
iron	99 iron
vit A	55 vit A
vit C	1717 vit C
folate	1313 folate

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This easy stuffing cooks outside the turkey but still gets basted with pan juices. Time the baking with the last hour and 20 minutes of the turkey cooking.

Ingredients

8 oz thickly sliced bacon 8 8oz ozthickly sliced bacon
1/4 cup butter 1/4 1/4cup cupbutter
2 onions , sliced2 2oniononions, sliced
8 8cups cupssliced mushroommushrooms, (shiitake, cremini white or oyster), about 1-1/2 lb (750 g)
4 cloves garlic , sliced4 4cloves garlic, sliced
2 tbsp chopped fresh rosemary 2 2tbsp tbspchopped fresh rosemary
8 8cups cupscubed (1/2 inch/1 cm) day old sourdough bread
1/2 1/2cup cupoil packed sun dried tomatoes, chopped
1/2 cup chopped fresh parsley 1/2 1/2cup cupchopped fresh parsley
1 tbsp grated lemon rind 1 1tbsp tbspgrated lemon rind
1 cup chicken stock 1 1cup cupchicken stock
3 tbsp turkey pan juices 3 3tbsp tbspturkey pan juices

Preparation

Grease two 8- x 4-inch (1.5 L) loaf pans; set aside.

Cut bacon crosswise into strips. In large skillet, fry bacon over medium-high heat until crispy, about 5 minutes. Remove with slotted spoon to paper towel to drain; transfer to large bowl.

Drain off all but 2 tbsp (25 mL) fat from pan. Melt butter in pan; fry onions, mushrooms, garlic and rosemary until golden, 10 minutes. Add to bacon. Add bread, tomatoes, parsley and lemon rind to bowl; pour in stock and mix well. Scrape into prepared baking dishes; cover with foil.

Bake in 325°F (160°C) oven, basting every 20 minutes with 1 tbsp (15 mL) of the turkey pan juices, until golden, about 1 hour. Uncover and bake until browned, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 12 hours. Remove from pans and cut each into 6 slices; return to pans, cover and reheat during last hour of turkey roasting, basting every 20 minutes with 1/4 cup/50 mL of the pan juices and removing foil for last 20 minutes.) With sharp knife, slice each loaf into 6 slices.

Source : Canadian Living Magazine: October 2005