Dark Bread Stuffing with Apples, Shiitake and Tarragon
The flavors of the Dark Bread with the tangy Apple and fragrant Tarragon are unexpectedly wonderful!
Note: Because quantity of Bread Cubes may vary, you may choose to add more (or less) liquid (Chicken or Turkey Stock) to moisten before baking.
Ingredients / Prep:
1 loaf sturdy Whole Wheat Bread
1 Red Onion – Chopped
2 tart Apples – Cored, peeled, sliced into chunks
2 cups Mushrooms (Shiitake, Crimini) – Sliced
Olive Oil / Butter (for sautéing)
2 tbsp. dried Tarragon
1 tbsp. fresh Rosemary – Chopped
Salt / Pepper
1 cup Chicken or Turkey Stock (variable)
Ahead of Time:
Cut Bread slices into cubes (should be at least 8 cups). Spread out on cookie sheets or jelly-roll pans to dry overnight. Alternative: Can toast lightly in 350 oven.
Directions / Assembly:
Place dried (or toasted) Bread Cubes in very large mixing bowl.
Heat Olive Oil with small amount of Butter in sauté pan. Saute separately chopped Red Onion, then chopped Apple, then sliced Mushroom. Add each to Bread Cubes in mixing bowl. Add Tarragon and Rosemary; and small amount fo Salt, Pepper. Gently mix/toss all.
In small saucepan, heat Chicken Stock just to simmer. Pour over Bread Cubes while gently mixing.
Add all to Buttered baking pan (one large, or two smaller). Cover and bake in 375 oven for 45 – 60 minutes.