day old baguettes, cut into 1-inch pieces (around 10 cups)
1 cup
slivered almonds
4 Tbs
unsalted butter
1/3 cup
canola oil
2 cups
chopped onions (about 2 medium sized onions)
1 cups
chopped celery
1
leek, peeled, washed and chopped
2-3 tsp
herbs de Provence
3- 1/2 cups
chicken stock
3/4 tsp
salt
3/4 tsp
pepper
10 oz
mushrooms, cleaned and chopped
1- 1/2 cups
coarsely chopped parsley
Methods/steps
1
Starting the day before you plan on serving the stuffing, spread the bread cubes out onto a baking sheet or wax paper to dry out over night. Heat the oven to 400° F, and spread almonds out on another baking sheet. Toast them for 5-8 minutes. Keeping an eye on them so that they don't burn.
2
The day of serving, heat the butter and oil in a large skillet over a medium high heat. As soon as the butter has melted add the onions, leek, celery and the herbs de Provence. Cooking for 5 minutes.
3
In a large bowl, combine the bread cubes, mushrooms, almonds and parsley. Add the stock to the skillet, seasoning with salt and pepper. Then pour the skillet mix over the contents of the bowl, tossing lightly.
4
Spoon the stuffing into two 6 cup bread loaf pans and cover with foil.
5
About 1 hour before your turkey, or other meat is done cooking, place the pans into the oven (at 350° F) beside your meats. Cook in the oven for 50-60 minutes.
