Bread & Mushroom Stuffing

[kirra]

Bread & Mushroom Stuffing

Ingredients:

1 pound crusty bread, from day-old baguettes or a country loaf, cut into 1-inch pieces (about 10 cups)
1 cup slivered or sliced almonds
4 tablespoons unsalted butter
1/3 cup canola oil
2 medium onions (8 ounces), peeled and coarsely chopped (2 cups)
1 cup coarsely chopped celery
1 leek (about 6 ounces), peeled, washed, and coarsely chopped (2 cups)
1 tablespoon herbs de Provence
3 1/2 cups chicken stock
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
10 ounces mushrooms, washed and coarsely chopped (3 cups)
2 cups coarsely chopped parsley

Preparation:

Preheat the oven to 400 degrees.

Place the bread pieces on a cookie sheet, and bake them for 10 to 12 minutes, or until they are nicely browned, then transfer them to a large bowl. Arrange the almonds on a cookie sheet, and bake them in the oven for 8 to 10 minutes, or until they are nicely browned.

Heat the butter and oil in a large skillet until the butter is melted, then add the onions, celery, leek, and herbes de Provence. Cook over medium to high heat for 5 minutes.

Pour the stock into the skillet and season with salt and pepper. Now add the contents of the skillet, along with the mushrooms, almonds, and parsley, to the bread cubes in the bowl. Mix lightly, then spoon the stuffing into two 6-cup loaf molds. Cover with aluminum foil.

About 1 hour before serving time, place the molds in the 350-degree oven, and bake the stuffing alongside the turkey for 50 to 60 minutes. Yield: About 15 Servings.

To serve: The turkey can be carved at the table and served with the dressing, sauce, and vegetable garnishes. For a less showy but easier presentation, carve the turkey in the kitchen, and arrange it on plates with the dressing, sauce, and garnishes in the kitchen before bringing it to the table.