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 to 17 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; total fat 6g; saturated fat 2g; cholesterol 6mg; sodium 584mg; carbohydrates 26g; fiber 3g; protein 6g.