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Stuffing1 loaf or ~10-12 cups bread cubes Heat oil until simmering, then add chopped shrooms and cook until moisture has evaporated, ~8 mins. Add half of sage and cook until mushrooms are browned, ~5 mins. Add onion, leek, celery, garlic, remaining sage and cook until vegetables are softened, ~10 mins. Add broth, half of parsley, and chopped pecans and bring to a boil. Fold in bread cubes. Bake covered for ~30 mins., then uncovered for ~10 mins. until golden brown and crisp on top. Cool for ~5 mins., sprinkle with remaining parsley, et voilà!
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