7029 Farmers Poultry Seasoning - Herbed Sourdough Stuffing
Herbed Sourdough Stuffing
1 ¼ lb. large round loaf of sourdough or French loaf
3 Tbs. unsalted butter, plus extra for greasing pan
4-oz. diced pancetta
1 lb. button mushrooms, finely chopped (about 5 cups)
1 large onion, peeled and chopped (about 2 cups)
3 celery stalks, chopped (about 1 ½ cups)
3 Tbs. Farmer’s Poultry Rub (7029)
1 cup heavy cream
1 cup low-sodium chicken stock
¼ cup chopped parsley
- Slice crusts off bread and discard. Tear bread into 1-in. pieces (you should have about 12 loosely packed cups). Either spread out the bread onto 2 sheet pans and let dry out overnight, or place them in a 275F oven for about 45 minutes, or until dry. Transfer bread to a large mixing bowl.
- Melt butter over medium-heat in large skillet and add pancetta. Cook 3-5 minutes, or until crisp and most of the fat has been rendered. Remove pancetta with a slotted spoon and add to bowl with the bread.
- Add mushroom, onion, and celery to the skillet with the butter and pancetta fat, and cook 13-15 minutes or until vegetables are soft and most of the liquid released by the mushrooms has cooked off. Stir in Farmer’s Poultry seasoning. Transfer vegetable mixture to bowl with bread and toss to combine.
- Heat oven to 375F. Butter a 9x13 baking dish. Combine heavy cream and chicken stock in measuring cup and pour over the bread mixture. Add the parsley and toss to combine. Transfer mixture to baking dish and cover with buttered foil. Bake 20 minutes, then remove foil and bake 15-20 minutes more or until top is golden brown and crunchy. Serve warm.
Recipe prep time: 40 minutes
Recipe cook time: 1 hour to 1 hour and 45 minutes
Recipe total time: 1 hour 40 minutes to 2.5 hours
Recipe Yield: 8 servings
Recipe level: moderate
Recipe Credits: Fiona Kennedy
|Prep Time||40 minutes|
|Cook Time||1 hour|
|Total Time||2.5 hours|
|Credits||Chef Fiona Kennedy|