Turkey Stuffing-inside or out?
I’ve never thought twice about stuffing a turkey (or chicken); the juices from the roasted bird add so much flavor. Yet, as Thanksgiving gatherings have come and gone over the years, I’ve become tired of the rather messy work involved — especially considering all the other foods and table settings. So in the interest of cooking simply, I started to experiment with “dressings” — those baked separately outside the turkey. The result? Wow. I will never stuff another bird again. With the right combination of flavors, textures and moistness, turkey dressing can be easy and quite delicious.
For this recipe, I combined aromatic vegetables cooked in wine with mushrooms and artichoke hearts. Along with crunchy toasted pecans, the result is a fantastic flavor combination. And yes, if you prefer, the dressing will stuff a small turkey or two 3 lb. chickens. Print This Recipe
Artichoke Mushroom Dressing
Makes 12 cups
1 lb. (approx.) sliced French bread
1 can (13-14 oz.) artichoke hearts (not marinated artichokes)
4 Tbsp. butter
1 yellow onion, chopped
1 stalk celery, chopped
8 oz. pre-sliced mushrooms, chopped
1 tsp. poultry seasoning
1 tsp. dried rubbed sage
1 cup Holland House white cooking wine*
1/2 cup toasted pecans, hazelnuts or walnuts, chopped
1/2 cup+ chicken broth
Spread bread slices out on sheet trays for several hours to dry out a bit. Or place in a warm oven for 15 minutes. Tear bread into bite-size pieces. Measure 12 cups and place in a very large bowl.
Preheat oven to 350°F. Lightly butter a 3-quart casserole dish or large shallow baking dish. Drain artichokes and cut into smaller pieces.
In a large skillet, combine butter, onion, celery and mushrooms. Cook over high heat 6-7 minutes. Stir in artichokes, poultry seasoning and sage; add cooking wine. Cook 5 minutes more; remove from heat.
Gradually spoon mixture and liquid over bread, tossing gently after each addition. Sprinkle in nuts. Drizzle with chicken broth and toss, using more broth of you prefer moist stuffing.
Spoon stuffing into buttered casserole dish. Cover and bake 45-50 minutes for a casserole dish, or 25-30 minutes for a shallow baking dish (13 x 9).
* In place of cooking wine, use a light, balanced white wine such as Chablis or Riesling. Holland House is my go-to cooking wine — real wine with a splash of salt (in this case a Chablis). What I like about Holland House, is that the flavor remains stable much longer than an open bottle of wine. And importantly, there’s no guess work about the type of wine to use — dry or a bit sweet or … Holland House hits the mark every time. If using table wine, add 1/2 teaspoon salt to it.
Nutrition information per cup (using cooking wine and 1/2 cup chicken broth): 200 calories, 6g protein, 26g carb, 8g fat, (3g sat. fat), 10mg chol,, 570mg sodium, 2g fiber
Recipe by Rita Held Header photo by Suzanne Carreiro