Wild Mushroom Whole Wheat Stuffing with Tarragon

Name: Wild Mushroom Whole Wheat Stuffing with Tarragon
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Cuisine: Global
Ingredients: 6 ribs celery ribs, cut into 1/4-inch dice (2 cups); 59 milliliters snipped chives; 59 milliliters finely chopped flat-leaf parsley; 6 garlic cloves, minced; 907 grams mixed wild mushrooms, such as chanterelle, oyster and hen-of-the-woods, thickly sliced; 16 servings Salt and freshly ground pepper; 59 milliliters finely chopped tarragon; 113 grams thickly cut bacon or speck, cut into 1/4-inch dice; 946 milliliters Turkey Stock; 170 grams 1/2 sticks unsalted butter; 1 large white onion, cut into 1/4-inch dice

You can never have too many side dish recipes, so give Wild Mushroom Whole Wheat Stuffing with Tarragon a try. This recipe makes 16 servings with 386 calories, 13g of protein, and 15g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Thanksgiving. Head to the store and pick up butter, celery, turkey stock, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 45 minutes.

Instructions

Preheat the oven to 35

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Oven

Spread the bread cubes on 2 large rimmed baking sheets and bake for about 15 minutes, until slightly firm and golden brown.

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Bread Cubes

Spread

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Baking Sheet

Oven

Transfer to a large bowl.

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Bowl

Meanwhile, in a large, deep skillet, melt 2 tablespoons of the butter.

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Butter

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Frying Pan

Add the bacon and cook over moderately high heat until browned, about 6 minutes.

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Bacon

Drain well.

Add the celery, onion and garlic to the pan and cook over moderate heat, stirring, until softened, about 10 minutes.

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Celery

Garlic

Onion

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Frying Pan

Add the mixture and the bacon to the large bowl.

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Bacon

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Bowl

Melt 4 tablespoons of the butter in the skillet.

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Butter

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Frying Pan

Add the mushrooms and cook over high heat, stirring occasionally, until golden, about 10 minutes.

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Mushrooms

Add the remaining 6 tablespoons of butter and melt, then scrape the mushrooms into the bowl. Stir in the herbs and Turkey Stock, season with salt and pepper and mix well.

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Salt And Pepper