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ENGLISH
11 cups (
1
⁄2-in./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 tablespoons (30 ml)
butter or margarine
1
⁄3 cup (75 ml) chopped
shallots
12 ounces (340 g)
button
mushrooms*, cut
into quarters
12 ounces (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 teaspoons (10 ml)
fresh thyme leaves
1
⁄2 teaspoon (2 ml) salt
1
⁄2 teaspoon (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 tablespoons (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).
*Substitute 3
1
⁄2 ounces (100 g) coarsely chopped
shiitake mushrooms for 4 ounces (115 g) of the button
mushrooms, if desired.
Per Serving: About 250 cal, 5 g pro, 16 g carb, 19 g total
fat, 7 g sat fat, 40 mg chol, 530 mg sod.
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