Exotic Mushroom and Bacon Stuffing Terrine
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.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 169 |
| pro | 6 g |
| total fat | 10 g |
| sat. fat | 4 g |
| carb | 15 g |
| fibre | 2 g |
| chol | 19 mg |
| sodium | 320 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 9% |
| vit A | 5% |
| vit C | 17% |
| folate | 13% |
-
8 oz (250 g) thickly sliced bacon
1/4 cup (50 mL) butter
2 onions, sliced
8 cups (2 L) sliced mushrooms (shiitake, cremini white or oyster), about 1-1/2 lb (750 g)
4 cloves garlic, sliced
2 tbsp (25 mL) chopped fresh rosemary
8 cups (2 L) cubed (1/2 inch/1 cm) day-old sourdough bread
1/2 cup (125 mL) oil-packed sun-dried tomatoes, chopped
1/2 cup (125 mL) chopped fresh parsley
1 tbsp (15 mL) grated lemon rind
1 cup (250 mL) chicken stock
3 tbsp (50 mL) turkey 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.
Additional Information
Source
Canadian Living Magazine: October 2005
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