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Out-of-the-Bird Turkey Dressing

Posted: Wednesday, November 14, 2007

 

  Turkey dressing doesn't have to be cooked in the bird to be moist and flavorful. The recipe for this colorful dressing uses bacon, mushrooms, cranberries and pecans. Photo by Sue Ade/Morris News Ser

Turkey dressing doesn't have to be cooked in the bird to be moist and flavorful. The recipe for this colorful dressing uses bacon, mushrooms, cranberries and pecans.

Photo by Sue Ade/Morris News Ser

6 slices thick-cut bacon

1 cup chopped onion

3/4 cup chopped celery

3/4 cup sliced fresh

mushrooms

4 cups fresh bread cubes

(use Pepperidge Farm,

Sara Lee or bread of

similar quality)

1/2 cup dried or fresh

cranberries

1/2 cup chopped pecans

1/3 cup chopped fresh parsley

2 large eggs, lightly beaten

1 1/2 teaspoon salt

1/2 teaspoon poultry

seasoning

1/2 teaspoon rubbed sage

1/2 teaspoon ground thyme

1/2 teaspoon Bell's seasoning

1/4 teaspoon white pepper

1/4 teaspoon ground black

pepper

Chicken broth for moistening

dressing

In a Dutch oven, over medium-high heat, cook bacon until crisp. Remove bacon, reserving 3 tablespoons of drippings in pot. Crumble bacon; set aside. Saut onion, celery, mushrooms in reserved drippings, over medium-high heat, until onion is translucent and vegetables are tender. Remove from heat and stir in bacon, bread cubes, cranberries, pecans, parsley, eggs and seasonings. Mix well. If mixture seems dry, add chicken broth, a little at a time, to moisten.

Spoon mixture into a greased 2-quart casserole dish. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake 10 minutes more. Serves 8.



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