Leek, Mushroom And Bacon Stuffing With Tarragon
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
58
Sourness
43
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
4 cups
Celery (coarsely chopped)3 tbsps
Tarragon (chopped fresh)Directions:
1
Preheat oven to 350°F
2
Spread bread cubes on 2 rimmed baking sheets
3
Bake until bread is almost dry, about 15 minutes
4
Cool
5
Transfer to large bowl
6
Sauté bacon in large pot over medium-high heat until crisp, about 12 minutes
7
Transfer bacon to paper towels to drain
8
Reserve 6 tablespoons drippings in pot; discard any remaining drippings
9
Add leeks and button mushrooms to same pot
10
Sauté over medium-high heat until beginning to soften, about 5 minutes
11
Add shiitake mushrooms and saute 4 minutes
12
Add celery and sauté until leeks and mushrooms are tender but celery is still slightly crisp, about 6 minutes longer
13
(Bread, bacon and sautéed vegetables can be prepared 1 day ahead
14
Cover separately
15
Store bread at room temperature; refrigerate bacon and vegetables
16
) Mix bacon, sautéed vegetables and tarragon into bread
17
Season generously with salt and pepper
18
Mix eggs into stuffing
19
Preheat oven to 350°F
20
Spread bread cubes on 2 rimmed baking sheets
21
Bake until bread is almost dry, about 15 minutes
22
Cool
23
Transfer to large bowl
24
Sauté bacon in large pot over medium-high heat until crisp, about 12 minutes
25
Transfer bacon to paper towels to drain
26
Reserve 6 tablespoons drippings in pot; discard any remaining drippings
27
Add leeks and button mushrooms to same pot
28
Sauté over medium-high heat until beginning to soften, about 5 minutes
29
Add shiitake mushrooms and saute 4 minutes
30
Add celery and sauté until leeks and mushrooms are tender but celery is still slightly crisp, about 6 minutes longer
31
(Bread, bacon and sautéed vegetables can be prepared 1 day ahead
32
Cover separately
33
Store bread at room temperature; refrigerate bacon and vegetables
34
) Mix bacon, sautéed vegetables and tarragon into bread
35
Season generously with salt and pepper
36
Mix eggs into stuffing
37
To bake stuffing in turkey: Loosely fill main cavity with stuffing
38
Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing)
39
Generously butter glass baking dish
40
Spoon remaining stuffing into prepared dish
41
Cover with buttered foil, buttered side down
42
Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes
43
Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes
44
Loosely fill main cavity with stuffing
45
Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing)
46
Generously butter glass baking dish
47
Spoon remaining stuffing into prepared dish
48
Cover with buttered foil, buttered side down
49
Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes
50
Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes
51
To bake all of stuffing in baking dish: Preheat oven to 350°F
52
Generously butter 15 x 10 x 2-inch
53
Add enough broth to stuffing to moisten (about 3/4 to 1 cup)
54
Transfer stuffing to prepared dish
55
Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes
56
Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer
57
Preheat oven to 350°F
58
Generously butter 15 x 10 x 2-inch
59
Add enough broth to stuffing to moisten (about 3/4 to 1 cup)
60
Transfer stuffing to prepared dish
61
Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes
62
Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer