Time: 90 minutes

I definitely did it again – this is one of our traditional dishes at big family events — Thanksgiving, Christmas and Easter. It is very flavourful and moist! Once you have this stuffing, you’ll never look back and you’ll “do it again”.

Music Selection: Britney Spiers – Oops I did it Again

• 

Ingredients:

600 g cubed dried bread

2 cups finely chopped mushrooms

3 leeks

1 Litre chicken stock

4 Tbsp chopped fresh rosemary, thyme and sage (mixed)

3 cloves garlic

1 cup white wine

2 Tbsp olive oil

Salt/pepper

Optional: ½ cup finely  chopped celery

Directions:

• 

Preheat oven to 350 deg F.

Chop up mushrooms, celery and slice up white part of leeks finely.

• 

• 

• 

• 

• 

In large pan, saute the mushrooms, leeks, celery and garlic until soft. Add in wine and cook for 5 minutes. Turn off heat.

• 

In large bowl, mix the bread cubes with the mushrooms, leeks and celery, garlic. Include any left over wine. Mix in the fresh rosemary.

• 

• 

• 

Start pouring the chicken stock a cup at a time, mixing well. Use up as much of the chicken stock as required for the bread to be moist, but not mushy.

Pour the bread into a large dutch oven or casserole dish. Cover and heat for a good 30 – 45 minutes until hot throughout. Serve with mashed potatoes, ta-dah turkey and holiday carrots.

• 

•