Wine-Infused Stuffing

MAKES: 10 SERVINGS
SERVING SIZE: 1 CUP
MAKES: ABOUT 10 CUPS
PREP: 30 MINS
SLOW COOK: 3 HRS 30 MINS TO 4 HRS (LOW)

 

 

 


Ingredients

1/4 cup butter

3 cups desired combination of mushrooms and leeks

1/4 cup snipped fresh Italian parsley or 2 teaspoons dried Italian parsley, crushed

1/4 teaspoon black pepper

12 cups dry focaccia bread cubes*

1 14.5 ounce can (1 3/4 cups) reduced-sodium chicken broth, chicken stock, 50% less sodium beef broth, or vegetable broth

1/4 cup dry white wine

1 cup chopped toasted walnuts (optional)


Directions
  1. In a large skillet melt butter over medium heat. Add mushrooms and leeks; cook 5 minutes or until tender, stirring occasionally. Remove from heat. Stir in parsley and pepper.
  2. Line a 6-quart slow cooker with a disposable slow cooker liner. Place bread cubes prepared cooker. Add vegetable mixture. Drizzle with enough broth and white wine to moisten, tossing lightly.
  3. Cover and cook on low for 3 1/2 to 4 hours. If desired, gently stir in walnuts. If needed, stir in enough additional warmed broth to reach desired consistency

From the Test Kitchen

To make dry bread cubes, cut fresh bread into 1/2-inch cubes. (18 to 21 bread slices will yield 12 cups cubes). Preheat oven to 300 degrees F. Spread cubes in two 15×10-inch baking pans. Bake 10 to 15 minutes or until dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.