Exotic Mushroom and Bacon Stuffing Terrine Exotic Mushroom and Bacon Stuffing Terrine

Author: Canadian Living

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



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
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Exotic Mushroom and Bacon Stuffing Terrine