Poultry Stuffing

• date: 2020-11-26
• source:
  • https://www.foodnetwork.com/recipes/dave-lieberman/sourdough-bread-stuffing-recipe-1944954
• yields: 16 servings
• prep time: 01:40

Ingredients:

• 0.5 kg sourdough bread

• 0.25 kg mushrooms (chanterelle, oyster, cremini, etc.)

• 6 Tbs butter
• 2 Tbs olive oil
• 1 tsp sea salt

• .5 tsp ground pepper

• 1 clove garlic

• 3 stalks celery, with leaves
• 1 medium onion

• 1 carrot

• 10 sprigs fresh thyme

• 10 leaves fresh sage
• 3 Tbs chopped parsley

• 800 ml stock (veggie/chicken, e.g., "Better Than Bouillon")

• 3 Tbs chestnuts

• 1 apple
• 4 Tbs golden raisins

Directions:

1. bread cubes
   • cut/tear bread into cubes, spread evenly on baking sheets
   • toast in the oven on low heat until completely dry and beginning to brown (20 min)
   • transfer bread to a large mixing bowl
2. veggies and herbs
   • dice the celery, onions, carrot -- set aside
   • glean the thyme leaves off their twigs
   • roll and cut sage into a fine chiffonade
   • chop the mushrooms coarsely
   • crush the garlic clove
3. broth
   • prepare the broth from bouillon or stock
   • heat, just before boiling
4. mirepoix
   • brown mushrooms in a large skillet over medium-high heat
   • add salt, pepper, olive oil, and 2 Tbs butter
   • after butter melts, stir in crushed garlic
   • add veggies, thyme, and 2 Tbs butter
   • after butter melts, stir until veggies soften (5 min)
   • stir in sage and broth
   • lift any fond from the skillet with a silicon spatula
   • transfer to mixing bowl with the bread cubes
5. fruit and nuts
   • core and chop the apple
   • chop chestnuts finely
   • chop parsley
   • fold apples, raisons, chestnuts, and parsley into the mixin bowl
   • mix lightly, but be careful not to break or mash the bread cubes
6. roasted poultry
   • stuff poultry with as much of the stuffing mix as possible
   • use stainless steel pins to secure
   • roast the poultry as indicated
7. baked stuffing
   • preheat oven to 350°F
   • grease a 2-quart baking dish
   • spread the remaining stuffing into the baking dish
   • bake until the top is golden brown (40 min)
8. serving
   • combine the poultry stuffing with baked stuffing
   • drizzle with pot liquor from the roast
   • mix lightly, but try to retain chunks of crust
   • let cool 15 min before serving