Portobello Mushroom Stuffing

Remove the extra parts (giblets) left for you like a little gift inside the cavity of the bird. Rinse the cavity with cold water and let it dry while you make the stuffing.

Heat a small pan and cook the turkey giblets just until they provide you with about a half cup of juice. Set aside the liquid and discard the giblets (or save them if you so desire).

Melt 8 Tablespoons of the butter (1 cube/1/2 cup) in a saucepan. Add chopped onion and saute until tender. Add minced garlic and sliced portobello mushrooms. Cook for another 1-3 minutes. Remove from heat to cool slightly. Add spices (all but the salt and paprika, they have another purpose).

Place dried bread chunks in a large bowl. Note: you can make your own bread cubes by cutting a large rustic baguette into 1/2 inch cubes. Spread in a single layer on a baking sheet. Bake in a 300 degree oven for 10 to 15 minutes or until dry, stirring occasionally. Let cool. (Bread will continue to dry as it cools.) Or, let stand, loosely covered, at room temperature for 8 to 12 hours.

In a separate bowl, mix giblet juice and 2 1/2 cups chicken bouillon. Add vegetable/spice/liquid mix to bread cubes. You should have around 3 cups of liquid. It should be moist, but not soggy.

Melt 4 Tablespoons butter and add 4 teaspoons salt and 2 teaspoons paprika. Brush this mixture onto inside walls of the cavity.

Place the stuffing loosely inside the bird.

Note: If using as a stuffing, stuff the turkey just before roasting. When the turkey is finished, remove all of the stuffing into a bowl to serve.

If you’re baking it separately instead of stuffing it into a turkey, you can bake it in a casserole dish for about 20-30 minutes at 350 degrees. If you choose this method, it’s now called dressing. You should also add a bit more liquid to keep it moist.