F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Wild Mushroom Whole Wheat Stuffing with Tarragon
© Maura McEvoy

Wild Mushroom Whole Wheat Stuffing with Tarragon

  • ACTIVE: 1 HR
  • TOTAL TIME: 1 HR 45 MIN
  • SERVINGS: makes 16 cups
  • MAKE-AHEAD

In this bread stuffing, Barbara Lynch relies on thick-sliced bacon and a mix of wild mushrooms to provide the robust, earthy flavors she thinks belong in every stuffing.

  1. 1 1/2 loaves whole wheat bread (3 pounds), cut into 1-inch cubes
  2. 1 1/2 sticks (6 ounces) unsalted butter
  3. 4 ounces thickly cut bacon or speck, cut into 1/4-inch dice
  4. 6 celery ribs, cut into 1/4-inch dice (2 cups)
  5. 1 large white onion, cut into 1/4-inch dice
  6. 6 garlic cloves, minced
  7. 2 pounds mixed wild mushrooms, such as chanterelle, oyster and hen-of-the-woods, thickly sliced
  8. 1/4 cup finely chopped flat-leaf parsley
  9. 1/4 cup finely chopped tarragon
  10. 1/4 cup snipped chives
  11. 4 cups Turkey Stock
  12. Salt and freshly ground pepper
  1. Preheat the oven to 350°. Spread the bread cubes on 2 large rimmed baking sheets and bake for about 15 minutes, until slightly firm and golden brown. Transfer to a large bowl.
  2. Meanwhile, in a large, deep skillet, melt 2 tablespoons of the butter. Add the bacon and cook over moderately high heat until browned, about 6 minutes. Drain well. Add the celery, onion and garlic to the pan and cook over moderate heat, stirring, until softened, about 10 minutes. Add the mixture and the bacon to the large bowl.
  3. Melt 4 tablespoons of the butter in the skillet. Add the mushrooms and cook over high heat, stirring occasionally, until golden, about 10 minutes. Add the remaining 6 tablespoons of butter and melt, then scrape the mushrooms into the bowl. Stir in the herbs and Turkey Stock, season with salt and pepper and mix well. Let the stuffing cool to room temperature.
  4. Stuff the turkey. Spread the rest of the stuffing in a large baking dish, cover with foil and bake for about 30 minutes, until heated through. Remove the foil and bake the stuffing until the top is crusty and golden, about 15 minutes longer.
Make Ahead The stuffing can be refrigerated overnight. Return to room temperature before stuffing the turkey.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.