Tuesday, June 18 2013, 10:06 AM MDT
As Aired On November 28, 2012
Recipe Courtesy of Chef Ian Brandt
(Makes 9x13 pan)
1 loaf Baguette, Vosen’s 7 grain
3 cups Mushroom, sliced
2 cups Walnut, chopped
½ cup Dried fruit, small pieces
1 cup Onion, diced
1 cup Carrot, diced
1 cup Celery, diced
¼ cup Olive oil
¼ cup White wine
2 Tablespoons Sage, fresh, minced
2 Tablespoons Garlic, minced
2 Tablespoons Salt, Real salt
1 teaspoon Black Pepper
2 cups Water
1.) In Oven at 375 degrees: Cube the baguette of bread into ½ inch by ½ inch cubes and then toast on a cookie sheet till light brown.
2.) In a medium sauce pan: Sauté mushroom, onion, carrot, celery, and garlic with the olive oil and sea salt.
Half of the way through the sauté above, add the walnuts.
3.) When these ingredients are cooked thoroughly, and the walnuts are brown, deglaze with white wine. Add dried fruit, fresh sage, water and fresh ground black pepper. (Green apple and or Anjou pear can also be used instead of the dried fruit. If you are to use fresh fruit then use 1 to 1 ½ cups and a ½ of a cup less water)
4.) When the dried fruit has plumped up, add the toasted bread pieces and stir well. Take the stuffing and place into a 9 x 13 inch casserole dish and bake at 375 degrees for 15 minutes or until the top is lightly browned and the stuffing is hot all of the way through. Serve with gravy.
(Copyright 2012 Sinclair Broadcasting Group.)