Ingredients: |
Ingredients: 1 loaf French &/or seed bread
12 oz. pkg. bacon
2 cloves garlic, minced
1 med. onion, diced
3 baby bok choy/4 stalks reg. bok choy, with leaves, washed & diced [or celery]
4-6 oz. baby bellas or other mushrooms, sliced
1 c. broth, div.
1 tsp. salt
3/4 tsp. pepper
1 1/2 tsp. poultry seasonings
1/4 c. melted butter
1 egg, whisked
1 apple, diced; peel is OK
1/2 c. craisins &/or golden raisins
Optional garnishes:
Green onion
Toasted almonds
Cranberry sauce
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Directions: |
Directions:Note: Ingredients and amounts can easily be changed.
1) Prep: Can do the day before
Cut bread into cubes. Use enough to mostly fill an 8x12x2" pan. Spread cubes into 2 rimmed baking sheets and toast at 250º F for 25 minutes. Cool, then store in bread bag.
Trim biggest chunks of fat from the bacon, then cook it in a large skillet till done but not too crispy. Spoon off excess grease into small bowl to reserve. Dice bacon and set aside.
In the same pan, saute onion in a little bacon grease for a few minutes, then add garlic. Saute a few more minutes till slightly browned. Add to bacon.
In the pan, add more grease if necessary. Add bok choy, mushrooms, and 1/4 c. of broth; saute until lightly browned, then add to bacon. Stir in seasonings--use less of the spices if using pre-seasoned croutons. Refrigerate if not baking immediately.
2) Bake
In a very large bowl, empty the toasted bread cubes and sprinkle them with a little poultry seasoning (again, if not pre-seasoned).
Melt butter in a Pyrex measuring cup. Whisk in egg and remaining 3/4 cup of broth. Pour over bread cubes and stir. Gently fold in mushroom mix, apple, and (c)raisins.
Spread into greased 8x12" pan. Bake covered at about 375º, or whatever temperature oven is for the turkey, for about 30 minutes. Bake uncovered for 10-15 more minutes or until golden.
Good served with cranberry sauce! |
This recipe for Frank's Favorite Stuffing is from