Wine-Infused Stuffing

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  • Makes: 10 servings
  • Serving Size: 1 cup
  • Makes: about 10 cups
  • Prep: 30 mins
  • Slow Cook: 3 hrs 30 mins to 4 hrs (low)

Wine-Infused Stuffing

Directions

  1. In a large skillet melt butter over medium heat. Add mushrooms and leeks; cook 5 minutes or until tender, stirring occasionally. Remove from heat. Stir in parsley and pepper.
  2. Line a 6-quart slow cooker with a disposable slow cooker liner. Place bread cubes prepared cooker. Add vegetable mixture. Drizzle with enough broth and white wine to moisten, tossing lightly.
  3. Cover and cook on low for 3 1/2 to 4 hours. If desired, gently stir in walnuts. If needed, stir in enough additional warmed broth to reach desired consistency

From the Test Kitchen

*

To make dry bread cubes, cut fresh bread into 1/2-inch cubes. (18 to 21 bread slices will yield 12 cups cubes). Preheat oven to 300 degrees F. Spread cubes in two 15x10-inch baking pans. Bake 10 to 15 minutes or until dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.

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