This stuffing works best with day-old bread, which doesn't shrink as much once the liquid is added. If you have a fresh loaf on hand, cut it into cubes and spread on a baking sheet, then toast in 350°F (180°C) oven until slightly crisp, about 10 minutes.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2012
Ingredients
Method
In saucepan, melt butter over medium-high heat; cook leeks, celery and garlic, stirring frequently, until softened, about 5 minutes.Stir in mushrooms; cook until softened, about 5 minutes. Add wine, salt and pepper; cook until almost no liquid remains. Transfer to bowl; stir in sage and rosemary.
Add bread and Parmesan cheese to bowl; toss to combine. Drizzle with broth; toss to moisten. Pour into greased 8-cup (2 L) baking dish. (Make-ahead: Cover and refrigerate for up to 24 hours; bake, covered, for additional 10 minutes.)
Cover and bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until lightly toasted, about 15 minutes.
Nutritional facts Per each of 12 servings: about
- Fibre 4 g
- Sodium 365 mg
- Sugars 3 g
- Protein 8 g
- Calories 167.0
- Total fat 7 g
- Potassium 259 mg
- Cholesterol 14 mg
- Saturated fat 4 g
- Total carbohydrate 20 g
%RDI
- Iron 11.0
- Folate 17.0
- Calcium 9.0
- Vitamin A 5.0
- Vitamin C 3.0
