24
ENGLISH
11 cups (
1
/2"/1.25 cm
cubed) sourdough,
French and/or
focaccia bread
1
/2 cup (125 mL) butter
or margarine, melted
1
/3 cup (75 mL) olive oil
2 tbs (30 mL) butter or
margarine
1
/3 cup (75 mL) chopped
shallots
12 oz (340 g) button
mushrooms*, cut
into quarters
12 oz (340 g) ground
pork sausage
1 medium apple,
peeled, cored, and
chopped
1
/2 cup (125 mL)
walnuts or chestnuts,
toasted and coarsely
chopped
1
/3 cup (75 mL) chopped
fresh parsley leaves
1
/3 cup (75 mL) chopped
fresh sage leaves
2 tsp (10 mL) fresh
thyme leaves
1
/2 tsp (2 mL) salt
1
/2 tsp (2 mL) cracked
black pepper
2
1
/2 cups (625 mL)
chicken broth
1 egg, beaten
In very large bowl, combine bread,
1
/2 cup (125 mL)
butter, and olive oil; toss to coat evenly. Spread on large
baking sheet. Bake at 300°F (150°C) for 1 to 1
1
/2 hours,
or until dried, stirring occasionally. Cool completely.
Place bread cubes in slow cooker ceramic pot sprayed
with no-stick cooking spray. In medium skillet over
medium-high heat, melt 2 tbs (30 mL) butter. Add
shallots; cook and stir 2 minutes. Add mushrooms; cook
2 minutes, stirring occasionally. Add mushroom mixture
to bread. In same skillet over medium-high heat, cook
sausage until no longer pink, stirring frequently; drain.
Add sausage, apple, walnuts, parsley, sage, thyme, salt,
and pepper to bread mixture; mix well. In large bowl,
combine broth and egg. Pour over bread mixture, stirring
well until liquid is absorbed. Cover and cook at SIMMER 5
to 6 hours, or until set and internal temperature is at least
175°F (80°C). Stir well before serving.
Yield: 18 servings (
1
/2 cup [125 mL] per serving).
Per Serving: About 250 cal., 5 g protein, 16 g carb, 19 g
total fat, 7 g saturated fat, 40 mg cholesterol, 530 mg
sodium.
Tip: Firm-textured bread works best for this recipe; use an
assortment of your favorite breads for interesting texture
and flavor. Bread may be toasted up to 1 day in advance;
store in loosely covered container in cool, dry place.
Celebration Stuffing
*Substitute 3
1
/2 oz (100 g) coarsely chopped shiitake
mushrooms for 4 oz (115 g) of the button mushrooms,
if desired.
