Lemon, Pine Nut, and Bread Stuffing
Jennifer Danter
Fresh parsley, nippy lemon, and rich pine nuts elevate traditional stuffing laced with the favourite flavours of sage, onion, and celery. This makes enough stuffing for a 16 to 18 lb (7 to 8 kg) turkey.
1 loaf artisanal bread, sliced, day old
1/3 cup (80 mL) unsalted butter
3 celery stalks, finely chopped
2 onions, finely chopped
3 garlic cloves, minced
1/2 cup (125 mL) pine nuts
2 Tbsp (30 mL) dried sage leaves
1/2 tsp (2 mL) ground nutmeg
2 cups (500 mL) parsley, chopped
Grated peel of 1 lemon
Sea salt and ground black pepper to taste
Cut bread into small cubes and place in large bowl. Set aside.
Melt butter in large frying pan over medium heat. Add celery and onions. Stir often, until soft, 8 to 10 minutes. Stir in garlic, pine nuts, sage, and nutmeg. Cook for 2 minutes, then stir in parsley and lemon peel.
Turn mixture over breadcrumbs and gently toss to mix. Taste and season with salt and pepper. Cool completely before stuffing turkey. If making ahead, cover and refrigerate up to 3 days, or freeze up to 2 weeks.
Use to stuff turkey or cook separately. To cook separately, lightly pack stuffing in casserole dish and moisten with about 1/4 to 1/2 cup (60 to 125 mL) chicken broth. Cover with foil and bake in 375 F (190 C) oven for 20 minutes. Uncover and continue baking until crispy on top, 10 more minutes.
Makes about 12 cups (4 L).
Each serving (1/2 cup/125 mL) contains:
142 calories; 5 g protein; 5 g total fat (2 g sat. fat, 0 g trans fat); 21 g carbohydrates; 1 g fibre; 216 mg sodium
Source: "A fine holiday feast", alive #350, December 2011
