KitchenAid KSC700 Celebration Stuffing, 1⁄3 cup 75 ml olive oil, 1⁄3 cup 75 ml chopped shallots

Celebration Stuffing

ENGLISH

11cups (1⁄2-in./1.25 cm cubed) sourdough, French and/or focaccia bread

1⁄2 cup (125 ml) butter or margarine, melted

1⁄3 cup (75 ml) olive oil

2tablespoons (30 ml) butter or margarine

1⁄3 cup (75 ml) chopped shallots

12ounces (340 g) button mushrooms*, cut into quarters

12ounces (340 g) ground pork sausage

1medium apple, peeled, cored, and chopped

1⁄2 cup (125 ml) walnuts or chestnuts, toasted and coarsely chopped

1⁄3 cup (75 ml) chopped fresh parsley leaves

1⁄3 cup (75 ml) chopped fresh sage leaves

2teaspoons (10 ml) fresh thyme leaves

1⁄2 teaspoon (2 ml) salt

1⁄2 teaspoon (2 ml) cracked black pepper

21⁄2 cups (625 ml) chicken broth

1 egg, beaten

In very large bowl, combine bread, 1⁄2 cup (125 ml) butter, and olive oil; toss to coat evenly. Spread on large baking sheet. Bake at 300°F (150°C) for 1 to 11⁄2 hours, or until dried, stirring occasionally. Cool completely.

Place bread cubes in Slow Cooker ceramic pot sprayed with no-stick cooking spray. In medium skillet over medium-high heat, melt 2 tablespoons (30 ml) butter. Add shallots; cook and stir 2 minutes. Add mushrooms; cook 2 minutes, stirring occasionally. Add mushroom mixture to bread. In same skillet over medium-high heat, cook sausage until no longer pink, stirring frequently; drain. Add sausage, apple, walnuts, parsley, sage, thyme, salt, and pepper to bread mixture; mix well. In large bowl, combine broth and egg. Pour over bread mixture, stirring well until liquid is absorbed. Cover and cook at SIMMER 5 to 6 hours, or until set and internal temperature is at least 175°F (80°C). Stir well before serving.

Yield: 18 servings (1⁄2 cup (125 ml) per serving).

*Substitute 31⁄2 ounces (100 g) coarsely chopped shiitake mushrooms for 4 ounces (115 g) of the button mushrooms, if desired.

Per Serving: About 250 cal, 5 g pro, 16 g carb, 19 g total fat, 7 g sat fat, 40 mg chol, 530 mg sod.

Tip: Firm-textured bread works best for this recipe; use an assortment of your favorite breads for interesting texture and flavor. Bread may be toasted up to 1 day in advance; store in loosely covered container in cool, dry place.

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