Yield: 6 servings
|1 cup||Oyster mushrooms; cleaned and cut|
|; into pieces|
|1 cup||Chanterelles; cleaned and cut into|
|½ cup||Toasted pecans|
|1 medium||Red onion; peeled & diced|
|4 tablespoons||Olive oil|
|1 pounds||Diced white baguette bread; dried|
|1 tablespoon||Chopped parsley|
|1 tablespoon||Dry poultry seasoning|
|2 cups||Chicken stock; up to 3|
Prepare the onions and mushrooms by cleaning and chopping them into pieces.
Toast the pecans.
Saute half the mushrooms, onion and parsley in a large saute pan. Transfer to a mixing bowl.
Saute the other half of the mushrooms, onions, and parsely. Add salt and pepper to taste.
Add to the mixture already in the mixing bowl. Add the bread.
Toss everything together. With a spoon, slowly add the chicken stock until everything is fully incorporated Check the seasoning and transfer to a buttered baking dish.
Bake in an oven heated to 325 degrees for 30-35 minutes with the turkey.
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MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.