By Julie O’Hara
Serves 24
Makes
(enough for a 14- to 16-lb turkey)
Total time 40 minutes
INGREDIENTS:
1 680-g loaf whole-grain sourdough bread or regular whole-grain bread
1 tbsp olive oil, divided
1 lb portobello mushrooms, cut into 1/2-inch pieces (about 4 cups)
1 cup finely chopped carrots
1 cup finely chopped celery
1 large leek, trimmed, halved lengthwise and chopped
1/2 cup low-sodium chicken broth
1 tsp fresh ground black pepper
1 1/2 tsp dried thyme
1 tsp dried rosemary
1 tsp chile powder
1 tsp onion powder
1/2 tsp sea salt
INSTRUCTIONS:
Preheat o ven to 350°F. Slice bread (if not already sliced) and discard crusts. Cut bread into 3/4-inch cubes. Spread bread cubes out in a single layer on 2 rimmed baking sheets. Bake for 10 minutes or until lightly toasted, tossing halfway through. Transfer to a very large bowl.
Heat 1/2 tbsp oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until tender and lightly browned, 8 to 10 minutes. Add mushrooms to bowl with bread. Wipe out skillet with paper towel and heat remaining oil on medium-high. Add carrots, celery and leek. Cook until vegetables are tender and lightly browned, 8 to 10 minutes. Add to bread bowl.
Add remaining ingredients to bread bowl and stir gently to combine. Bread should be moist, not dry or soggy. Cool completely before stuffing turkey, about 1½ hours.
