Stuffing is best cooked separately from the turkey. A stuffed bird will often dry out by the time the stuffing inside reaches a safe temperature. This method also ensures a nice crispy top.
- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2011
- 12 cups cubed French bread (1 lb/450 g loaf)
- 12 cups cubed Italian bread (1 lb/450 g loaf)
- 1/4 cup olive oil
- 1 Spanish onion diced
- 1 white onion diced
- 1 cup diced celery
- 2 cloves garlic minced
- 1/3 cup finely chopped fresh sage
- 2 cups diced dry-cured chorizo sausage (about 12 oz/340 g)
- 1 1/2 cup dried apricot finely chopped
- 1 1/2 cup halved peeled cooked chestnut
- 1/2 cup chopped fresh parsley
- 2 eggs
- 3/4 cups sodium-reduced chicken broth
MethodOn baking sheet, toast bread in 350°F (180°C) oven until light golden, about 10 minutes; transfer to large bowl.
In large Dutch oven or skillet, heat oil over medium heat; cook onion, celery, garlic and sage, stirring occasionally, until softened, about 15 minutes.
Stir in chorizo; cook for 5 minutes. Add to bowl along with apricots, chestnuts and parsley; toss to combine.
Whisk together eggs, broth and 3/4 cup water; drizzle over bread mixture.
Transfer to greased 13- x 9-inch (3 L) baking dish; cover with foil. (Make-ahead: Refrigerate for up to 24 hours.) Bake in 400°F (200°C) oven for 30 minutes. Uncover and bake until top is browned, 10 to 15 minutes.
Nutritional facts Per serving: about
- Sodium 768 mg
- Protein 16 g
- Calories 464.0
- Total fat 22 g
- Potassium 665 mg
- Cholesterol 67 mg
- Saturated fat 6 g
- Total carbohydrate 53 g
- Iron 21.0
- Folate 31.0
- Calcium 8.0
- Vitamin A 12.0
- Vitamin C 17.0