Walnut Stuffing
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This recipe makes 13 servings
Ingredients
- 1 pkg (14 g) dried porcini mushrooms 1 pkg (14 g) dried porcini mushrooms
- 8 oz slab bacon 8 oz slab bacon
- 10 cups cubed bread 10 cups cubed bread
- 2-1/2 cups walnut halves 2-1/2 cups walnut halves
- 2 onions , chopped2 onions, chopped
- 3 ribs celery , chopped3 ribs celery, chopped
- 3/4 cup chopped fresh parsley 3/4 cup chopped fresh parsley
- 1 tbsp fresh thyme leaves 1 tbsp fresh thyme leaves
- 1-1/2 tsp dried savory 1-1/2 tsp dried savory
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1 egg 1 egg
- 1/3 cup Turkey Stock with Bacon Rind recipe 1/3 cup Turkey Stock with Bacon Rind recipe
Preparation
Soak 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.
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.
Source : Canadian Living Magazine: October 2009
- Keywords : Stuffings and Fillings; Skillet; Thanksgiving; Walnuts; Bread; Mushrooms; Bacon; Celery;
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