Ingredients Jump to Instructions ↓

  1. 2 Tablespoons extra-virgin olive oil

  2. 2 large onions, chopped (about 6 cups)

  3. 4 leeks white & pale parts only, finely chopped & then rinsed well (about 5 cups)

  4. 1 bunch celery, finely chopped (about 4 cups)

  5. 4 cloves garlic, minced

  6. 8-ounces shiitake mushrooms, rough ends cut off- then slice stems & caps

  7. 10 cups dried bread (buttermilk is good), crusts removed & bread cut into 1/2-inch cubes (from 2 loaves)

  8. 2 cups dried apricots, coarsely chopped

  9. 1/4 cup chopped fresh sage

  10. 2 Tablespoons chopped fresh thyme

  11. 2 cups vegetable broth

  12. 2 sticks (1 cup) unsalted butter, melted

  13. kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In a large skillet, heat oil over medium heat. Add onions, leeks, celery, and garlic. Cook until onions are translucent and softened, about 20 minutes (stirring often).

  2. Add mushrooms and cook until softened, about 5 minutes. Transfer mixture to a large platter; spread out and let cool, about 5 minutes. (This can be refrigerated overnight).

  3. Combine onion-mushroom mixture, bread, apricots, sage and thyme in a large bowl. Just before baking, pour melted butter and broth over the mixture and stir gently to combine. Season with salt and pepper. Let stand for about 10 minutes, allowing bread to soak up the liquid.

  4. Preheat oven to 375°F. If you're stuffing your turkey, get as much as you can into the cavity of the turkey and put the rest in a greased baking dish. Bake until top is crisp and stuffing is heated through, 50 to 55 minutes.


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