One of two stuffings (see also the Apple and Sausage Stuffing) developed by Barbara Shinn and David Page of Home restaurant in New York. This dish features large cubes of French bread and a custardy texture. To ensure a crisply browned top, the stuffing should be baked separately from the turkey.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
Preparation
Step 1
Preheat oven to 450°F. Toss mushrooms and oil in medium bowl to coat; sprinkle with salt and pepper. Turn mushrooms out onto baking sheet and roast until golden, about 20 minutes; transfer to large bowl. Cook potatoes in large saucepan of boiling salted water until just tender, about 6 minutes. Drain potatoes; add to mushrooms.
Step 2
Melt butter in heavy large skillet over medium heat. Add red onion and next 4 ingredients. Sauté 8 minutes. Add green onions; sauté 2 minutes. Discard bay leaves. Add mixture to mushrooms. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.)
Step 3
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Mix bread into vegetable mixture. Whisk juice, milk, and broth in medium bowl to blend; mix into stuffing. Season stuffing with salt and pepper; stir in eggs. Transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes.
