KitchenAid KSC700SS Instructions and Recipes - Page 26

ENGLISH Celebration Stuffing 11 cups (1/2"/1.25 cm cubed) sourdough, French and/or focaccia bread 1/2 cup (125 mL) butter or margarine, melted 1/3 cup (75 mL) olive oil 2 tbs (30 mL) butter or margarine 1/3 cup (75 mL) chopped shallots 12 oz (340 g) button mushrooms*, cut into quarters 12 oz (340 g) ground pork sausage 1 medium apple, peeled, cored, and chopped 1/2 cup (125 mL) walnuts or chestnuts, toasted and coarsely chopped 1/3 cup (75 mL) chopped fresh parsley leaves 1/3 cup (75 mL) chopped fresh sage leaves 2 tsp (10 mL) fresh thyme leaves 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) cracked black pepper 21/2 cups (625 mL) chicken broth 1 egg, beaten In very large bowl, combine bread, 1/2 cup (125 mL) butter, and olive oil; toss to coat evenly. Spread on large baking sheet. Bake at 300°F (150°C) for 1 to 11/2 hours, or until dried, stirring occasionally. Cool completely. Place bread cubes in slow cooker ceramic pot sprayed with no-stick cooking spray. In medium skillet over medium-high heat, melt 2 tbs (30 mL) butter. Add shallots; cook and stir 2 minutes. Add mushrooms; cook 2 minutes, stirring occasionally. Add mushroom mixture to bread. In same skillet over medium-high heat, cook sausage until no longer pink, stirring frequently; drain. Add sausage, apple, walnuts, parsley, sage, thyme, salt, and pepper to bread mixture; mix well. In large bowl, combine broth and egg. Pour over bread mixture, stirring well until liquid is absorbed. Cover and cook at SIMMER 5 to 6 hours, or until set and internal temperature is at least 175°F (80°C). Stir well before serving. Yield: 18 servings (1/2 cup [125 mL] per serving). *Substitute 31/2 oz (100 g) coarsely chopped shiitake mushrooms for 4 oz (115 g) of the button mushrooms, if desired. Per Serving: About 250 cal., 5 g protein, 16 g carb, 19 g total fat, 7 g saturated fat, 40 mg cholesterol, 530 mg sodium. Tip: Firm-textured bread works best for this recipe; use an assortment of your favorite breads for interesting texture and flavor. Bread may be toasted up to 1 day in advance; store in loosely covered container in cool, dry place. 24