(Credit: Newsday / Bruce Gilbert, Recipe by Erica Marcus) WHAT YOU'LL NEED: ½ ounce dried mushrooms 1 (14-ounce) package of cubed herb-seasoned stuffing (See note) 1½ to 2½ cups low-sodium canned chicken broth 12 tablespoons (1½ sticks) unsalted butter, divided 1 large rib celery, chopped 1 tablespoon fresh sage, finely chopped 1 teaspoon fresh thyme, finely chopped 3 tablespoons fresh parsley, finely chopped, divided 1 large onion, chopped 1 pound mixed variety of mushrooms, cleaned, trimmed and sliced ½ cup pecans, toasted and chopped HOW TO: 1. To rehydrate dried mushrooms, place in a heatproof measuring cup and cover with ½ to 1 cup very hot water. Soak mushrooms for about ½ hour and up...
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