November 23, 2016

Turkey Stuffing

This is the best stuffing ever!


Stale bread (Artisan Bread) approximately 1 and 1/2 medium loaves

3-4 large onions

5-7 stalks celery

1 tsp. poultry seasoning

1 pound mushrooms

1 1/2 sticks butter

1/2 tsp salt

1/2 tsp pepper

2 cups chicken broth

1/4-1/2 cup cooking sherry

3/4 cup almond slices, reserve 1/4 cup for topping

French bread (I use the Artisan Bread recipe) cut into 1/2″ cubes. Spread out on large cookie sheet (cookie sheet should be covered completely with cubes) and set out overnight to get bread a bit stale.  Place in very large bowl in the morning.

In large skillet melt 1 1/2 sticks of butter, add 3-4 large chopped onions and 5-7 stalks of chopped celery. Saute until onions and celery are tender and slightly golden brown.  Add 1/2 tsp. salt, 1/2 tsp. pepper, 1 tsp.  poultry seasoning and 1/2 cup almonds and mix.  Add 1/2 cup cooking sherry and turn burner on medium-high to render down sherry. Remove from heat.

In another skillet saute 1 pound sliced mushrooms (I use shiitakes) until golden brown and tender. Do not over cook as it will make mushrooms tough.

Sprinkle 2 cups chicken broth over the cubes of bread (not soaking but damp), gently mix in the onion mixture and mushrooms.  Using bread pans scoop mixture into several pans (I make 3 pans) leaving an inch of top space.  Sprinkle top with 1/4 cup almond slices.  Bake at 350 degrees for 45-60 minutes or until top is crispy and a bit darker than golden brown.