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