Mushroom-Onion Stuffed Turkey |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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I created this superb Mushroom and Onion Stuffing for turkey and it became a family favorite almost overnight. The blend of fresh mushrooms, onions, wine, and half-and-half provide a unique addition to the traditional bread stuffing.James Hayes, Ridgecrest, California Ingredients:
1 loaf (14 ounces) ciabatta bread, cubed |
1-1/2 pounds sliced baby portobello mushrooms |
4 small onions, finely chopped |
2 celery ribs with leaves, finely chopped |
6 tablespoons butter |
4 garlic cloves, minced |
1 cup white wine or reduced-sodium chicken broth |
1 cup reduced-sodium chicken broth |
1/4 cup minced fresh parsley |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 cup heavy whipping cream |
3/4 cup egg substitute |
1 turkey (14 to 16 pounds) |
melted butter |
Directions:
1. Place bread on a baking sheet; bake at 250° for 25-30 minutes or until lightly toasted.
2. In a large skillet, saute the mushrooms, onions and celery in butter until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until liquid is evaporated. Stir in the broth, parsley, thyme, salt and pepper; heat through.
3. In a large bowl, combine toasted bread and mushroom mixture. In a small bowl, whisk the cream and egg substitute; pour over bread mixture and toss to coat.
4. Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 8-in. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with melted butter.
5. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly.
6. Bake additional stuffing, covered, for 20 minutes. Uncover; bake 20 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy. Yield: 14 servings (9 cups stuffing).
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