Mushroom-Herb Stuffing With Dried Plums
Prep Time 25 minutes Cook Time 1 3/4 hours Serves 25
Ingredients4 1/2 lb firm white bread, crust removed, cut into 1-inch cubes
33 oz chopped dried plums*
1 1/2 oz chopped fresh parsley
2 oz olive oil
24 oz chopped onions
48 oz sliced mushrooms
12 oz chopped celery
9 each cloves garlic, finely chopped
3 T finely chopped fresh thyme leaves or ½ amount dried thyme
To Taste salt & pepper
12 oz dry white wine
30 oz chicken broth (approximately)
No-stick cooking spray
*Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.
DirectionsHeat oven to 350ºF.
On shallow baking pan, arrange bread cubes in even layer; bake 20 to 25 minutes or until bread is very dry and golden brown. In large bowl, combine bread, dried plums and parsley; set aside. In large skillet, heat oil over medium-high heat until hot. Cook and stir onions 4 to 6 minutes or until golden. Add mushrooms, celery, garlic, thyme, salt and pepper; continue cooking 4 to 6 minutes or until mushrooms are browned and celery is crisp-tender. Stir in wine; cook 8 to 10 minutes or until liquid has evaporated. Add to bread mixture; toss to combine. Gradually add chicken broth, being careful not to make stuffing too moist. Lightly coat baking pans with cooking spray. Spoon in stuffing; cover with aluminum foil. Bake 45 minutes. Remove foil; bake 15 to 17 minutes or until top is crisp and golden brown.
Recipe adapted from the City Tavern Cookbook by Walter Staib.
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