Last Thanksgiving I decided to make my stuffing with cubed bread of different types, instead of buying the usual Pepperidge Farm Stuffing Mix I usually use... not that there's anything wrong with that;) I am easily bored and needed a creative change.
5 loaves day old bread of different types, cubed
1 T. olive oil
2 T. butter
1 medium onion, minced
2 cloves garlic, minced
1 pound mushrooms, chopped
3 ribs celery, trimmed and finely chopped
1 c. chopped pecans, toasted
1/2 c. dried cranberries
3 apples, cored and diced
4 c. turkey stock
freshly ground black pepper
fresh sage leaves
Cube bread. If doing this ahead of time, store in zipper bags. May be frozen until needed. In large saute pan, melt butter with olive oil until hot. Toss in onion, celery and garlic. Sprinkle with a pinch of salt. After veggies in pan become translucent, add mushrooms. Season with salt and pepper.
When veggies are done, place them in a large mixing bowl with bread and remaining dry ingredients. Mix well then pour stock over. Mix everything lightly, just until bread is moist. Taste for seasoning and adjust. Turn into a large baking pan. Bake for thirty minutes at 350 degrees. Serve with lots of gravy, then later, piled with cranberry sauce on your turkey sandwich.
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