Notes: This stuffing is meant as a side dish. Stuffing the turkey cavity slows cooking and is not recommended for health reasons.
Ingredients: 1 quart organic or natural chicken stock or broth
1 loaf of good sourdough bread, with a nice crust
1/2 cup good-quality extra-virgin olive oil, divided
Salt and pepper, to taste
1/4 pound sliced bacon
2 cups dried organic cranberries
2 cups crimini mushrooms, quartered
2 stalks celery, chopped into 1/4-inch dice
2 tablespoons fresh thyme leaves (removed from stems)
2 tablespoons chopped fresh rosemary
Instructions:
1.Bring stock or
broth to a boil; reduce heat and simmer until needed. Preheat oven to 250º.
2.Cut
bread into 1-inch cubes. (Some pieces will have crust and some will not.)
Drizzle with 1/4 cup of the olive oil and season with salt and pepper. Toss to
coat evenly. Spread bread cubes on a baking sheet and put them in the warm oven
to dry out.
3.Cut
bacon strips into 1x1/4-inch pieces. In a large pot, warm remaining 1/4 cup
olive oil to medium heat and add bacon. Cook until fat is released and pieces
are light brown and crispy. Stir in cranberries, thyme, Rosemary mushrooms, and
celery. Reduce heat to low and cook for 15 minutes, stirring occasionally.
4. By now
the bread cubes should have dried out nicely. Increase heat to 400º and toast
until edges start to crisp and turn dark golden brown.Remove from oven and add to bacon-cranberry mixture. Roll the
bread cubes through the mixture to coat evenly. Add simmering stock and stir
until stock is absorbed. (The bread cubes should hold their shape but be moist
all the way through.) Taste a bread cube and add salt or pepper to taste.
5.Transfer to a serving bowl. Keep warm in the oven until you’re ready to
serve.
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