Mushroom-Herb Stuffing with Dried Plums

Dried plums, celery and mushrooms tossed with toasted bread cubes, stock and wine bake up into a stuffing that’s moist, golden brown, and a delicious addition to any holiday meal.

Prep Time: 25 minutes
Cook Time: 1 3/4 hours
Serves: 8
Ingredients

• 1 loaf (1 1/2 pounds) firm white bread, crust removed, cut into 1-inch cubes
• 1 3/4 cups (about 11 ounces) chopped dried plums
• 1/2 cup chopped fresh parsley
• 1 tablespoon olive oil
• 2 cups chopped onions
• 1 pound (about 4 cups) sliced mushrooms
• 1 cup chopped celery
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup dry white wine
• About 1 1/4 cups chicken broth
• No-stick cooking spray

Directions
Heat oven to 350ºF. On shallow baking pan, arrange bread cubes in even layer; bake 20 to 25 minutes or until bread is very dry and golden brown. In large bowl, combine bread, dried plums and parsley; set aside. In large skillet, heat oil over medium-high heat until hot. Cook and stir onions 4 to 6 minutes or until golden. Add mushrooms, celery, garlic, thyme, salt and pepper; continue cooking 4 to 6 minutes or until mushrooms are browned and celery is crisp-tender. Stir in wine; cook 8 to 10 minutes or until liquid has evaporated. Add to bread mixture; toss to combine. Gradually add chicken broth, being careful not to make stuffing too moist. Lightly coat 13 x 9-inch baking pan with cooking spray. Spoon in stuffing; cover with aluminum foil. Bake 45 minutes. Remove foil; bake 15 to 17 minutes or until top is crisp and golden brown.