Servings: 10 to 12
The secret to achieving the right hearty (but not heavy) texture for this stuffing is to use good-quality whole-grain bread. The stuffing is cooked outside the turkey so vegetarians can enjoy it, too.
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Make Ahead Tips
The stuffing—minus the broth and eggs—can be refrigerated in an airtight container for up to two days before finishing and baking.
This is the best stuffing recipe that I have tried in 35 years. We really liked the combination of fruits, nuts, and leeks. I used a good heavy whole wheat bread from a bakery and I tossed the bread cubes in olive oil and toasted them two days ahead. I made the stuffing minus the broth and eggs a day ahead and then on Thanksgiving I added the broth and eggs. One person felt we could have added a meat...bacon or something but felt that pouring the gravy over the stuffing took care of that lack. All of the stuffing was gone by the next day...it was a hit.
Made this for our Thanksgiving dinner as suggested in the Oct/Nov 2011 "Fine Cooking" magazine. The ingredient list looked great but the results were mediocre as the flavors were overriden by the bread. That may have been due to using a homemade bread from a whole-wheat and 7-grain recipe. But it was a lot of work and with all the good stuffing recipes out there we probably won't use this one again.
Really tasty stuffing!My 7 and 10yo's loved it. I made a couple of substitutions because I hade them on hand.I used portabella mushrooms instead of cremini. I also used apricots instead of prunes and cranberries (dried) instead of cherries.Overall a very good stuffing I will make this again but follow the recipe as directed !
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