For some, the turkey plays second fiddle to the stuffing at Thanksgiving dinner. If one of those folks is at your table this year, treat them to this savory stuffing made with pumpernickel and French bread.

Source: Family Circle


Recipe Summary

15 mins
16 mins
31 mins


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, cook bacon until crisp. Remove all but 2 tablespoons of the fat. Add onion, celery and carrots. Cook over medium-high heat, stirring occasionally, for 5 minutes. Add mushrooms and cook an additional 5 minutes, stirring occasionally.

  • Add sage, thyme, salt, nutmeg and pepper. Stir in wine; cook for about 1 minute until reduced by half. Add broth and bring to a simmer. Simmer 1 minute.

  • Stir in bread cubes and spoon into a greased casserole. Cover and allow to stand for 10 minutes before serving. Do-Ahead Tip: If not serving right away, cool and cover. Refrigerate for up to 2 days. To serve, bring to room temperature. Pour 1/4 cup broth over stuffing and gently reheat at 350 F for about 30 minutes or until internal temperature registers 150 F on an instant-read thermometer.

Nutrition Facts

188 calories; fat 6g; cholesterol 6mg; saturated fat 2g; carbohydrates 26g; insoluble fiber 3g; protein 6g; sodium 584mg.