- Portion size 25 servings
- Credits : Canadian Living Magazine: October 2009
- 1 pkg (14 g) dried porcini mushroom
- 8 oz slab bacon
- 10 cups cubed bread
- 2 1/2 cups walnut halves
- 2 onions chopped
- 3 ribs celery chopped
- 3/4 cups chopped fresh parsley
- 1 tablespoon fresh thyme leaf
- 1 1/2 teaspoon dried savory
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 1/3 cup Turkey Stock with Bacon Rind recipe
MethodSoak porcini mushrooms in 1 cup (250 mL) water until softened; drain and finely chop. Set aside.
Remove rind from bacon; set aside for stock. Dice bacon; set aside separately.
Meanwhile, toast bread on baking sheet in 350°F (180°C) oven, 8 to 12 minutes; transfer to large bowl.
Spread walnuts on baking sheet and return to oven; toast lightly, about 5 minutes. Add to bowl.
In skillet, cook diced bacon over medium-low heat until lightly browned and fat is rendered. Add onions; cook over medium-high heat until softened. Add celery and soaked mushrooms; cook, stirring often, until celery is softened. Add to bread mixture.
Add parsley, thyme, savory, salt and pepper; mix well. Beat egg with stock; mix into stuffing.