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Ingredients
1 tablespoon olive oil
4 onions (about 1 pound) coarsely chopped
4 ribs celery, finely chopped
½ pound fresh mushrooms, cultivated or wild, trimmed and cut coarse
4 large apples, coarsely chopped
1 cup chopped parsley
½ cup dried cherries
½ cup dried apples, diced
2 tablespoons chopped fresh sage, or ¾ teaspoon dried
2 tablespoons chopped fresh thyme, or ¾ teaspoon dried
10 slices stale bread, broken into bite-size pieces
1 ½ cups chicken stock
½ teaspoon salt
Freshly ground black pepper
Nutritional analysis per serving (10 servings)
56 grams carbs; 1 milligram cholesterol; 276 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 7 grams fiber; 419 milligrams sodium; 7 grams protein; 27 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a nonstick skillet. Saute onion and celery until onion begins to brown.
- Step 2
Add mushrooms, apples and parsley, and continue cooking until apples soften and mushrooms release their liquid.
- Step 3
Reduce heat, and stir in dried cherries, dried apples, sage and thyme. Continue cooking until mixture is well blended.
- Step 4
Add bread and stock, and mix well. Season with salt and pepper, then stuff the mixture into a 12- to 14-pound turkey just before cooking. Stuffing may be made ahead and frozen for a week or two. Or it may be refrigerated for two days.
Private Notes
Comments
I've been using this recipe for many years, and there's very little leftover after Thanksgiving dinner. I substitute corn bead instead of stale bread and it really adds a nice flavor. I've even used veggietable broth instead of chicken broth and it's great for our vegetarian friends and family.