Jacques Pépin Celebrates!

Bread and Mushroom Stuffing

Yield: About 15 servings

1 pound crusty bread, from day-old baguettes or a country loaf, cut into 1-inch pieces (about 10 cups)

1 cup slivered or sliced almonds

1/2 stick unsalted butter

1/3 cup canola oil

2 medium onions (8 ounces), peeled and coarsely chopped (2 cups)

1 cup coarsely chopped celery

1 leek (about 6 ounces), peeled, washed, and coarsely chopped (2 cups)

1 tablespoon herbes de Provence

3 1/2 cups chicken stock

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

10 ounces mushrooms, washed and coarsely chopped (3 cups)

2 cups coarsely chopped parsley

1. Preheat the oven to 400 degrees.

2. Place the bread pieces on a cookie sheet, and bake them for 10 to 12 minutes, or until they are nicely browned. Transfer the bread cubes to a large bowl. Arrange the almonds on a cookie sheet, and bake them in the oven for 8 to 10 minutes, or until they are nicely browned.

3. Heat the butter and oil in a large skillet until the butter is melted, then add the onion, celery, leek, and herbes de Provence. Cook over medium to high heat for 5 minutes.

4. Mix the stock, salt, and pepper into the mixture in the skillet, then add the contents of the skillet along with the mushrooms, almonds, and parsley to the bread cubes in the bowl. Mix lightly, then spoon the mixture into two 6-cup loaf molds. Cover with aluminum foil.

5. About 1 hour before serving time, preheat oven to 350 degrees. Place the molds in the oven, and bake the stuffing for 50 to 60 minutes. Serve with the roasted turkey.