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Bread vegetable oil spray onions parsnips red bell peppers shiitake mushrooms fresh rosemary butter parsley eggs chicken broth
Viewed: 0 - Published at: a year agoIngredients
- 16 ounces sliced sourdough bread with crusts, cut into 1/2-inch pieces (about 14 cups)
- Nonstick vegetable oil spray
- 1 pound onions, cut into 3/4-inch pieces
- 4 medium parsnips (about 15 ounces), peeled, cut into 1/2-inch pieces
- 2 large red bell peppers, cut into 3/4-inch pieces
- 1 pound fresh shiitake mushrooms, stemmed, caps cut into 1-inch pieces
- 3 tablespoons chopped fresh rosemary
- 10 tablespoons butter, melted
- 2 1/2 7.4-ounce jars whole roasted chestnuts, quartered (about 4 cups)
- 1/2 cup chopped fresh parsley
- 2 large eggs
- Canned low-salt chicken broth
Method
- Preheat oven to 400F.
- Place bread in large roasting pan.
- Bake until golden, stirring occasionally, about 15 minutes.
- Transfer bread to very large bowl; cool.
- Maintain oven temperature.
- Spray 2 large rimmed baking sheets with nonstick spray.
- Combine onions, parsnips, peppers, mushrooms, rosemary, and 4 tablespoons butter in large bowl; toss to coat.
- Sprinkle generously with salt and pepper.
- Divide vegetable mixture between prepared baking sheets.
- Roast until vegetables are tender and beginning to brown, stirring every 10 minutes, about 35 minutes total.
- Add roasted vegetables to bowl with bread.
- Add chestnuts, parsley, and remaining 6 tablespoons melted butter; stir to blend.
- Season stuffing to taste with salt and pepper.
- Mix eggs into stuffing.
- Loosely fill neck and main cavities of turkey with stuffing.
- Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing).
- Generously butter baking dish.
- Spoon remaining stuffing into prepared dish.
- Cover with buttered foil, buttered side down.
- Bake stuffing in dish along side turkey until heated through, about 25 minutes.
- Uncover stuffing.
- Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- Preheat oven to 350F.
- Generously butter 13x9x2-inch glass baking dish, depending on recipe.
- Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups).
- Transfer stuffing to prepared dish.
- Cover with buttered foil, buttered side down.
- Bake until heated through, about 40 minutes.
- Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
