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.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2005
- 8 oz thickly sliced bacon
- 1/4 cup butter
- 2 onions sliced
- 8 cups sliced mushrooms (shiitake, cremini white or oyster), about 1-1/2 lb (750 g)
- 4 cloves garlic sliced
- 2 tablespoons chopped fresh rosemary
- 8 cups cubed (1/2 inch/1 cm) day old sourdough bread
- 1/2 cup oil packed sun dried tomatoes chopped
- 1/2 cup chopped fresh parsley
- 1 tablespoon grated lemon rind
- 1 cup chicken stock
- 3 tablespoons turkey pan juices
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 320 mg
- Protein 6 g
- Calories 169.0
- Total fat 10 g
- Cholesterol 19 mg
- Saturated fat 4 g
- Total carbohydrate 15 g
- Iron 9.0
- Folate 13.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 17.0