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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
To save time on Thanksgiving Day, prepare the mushroom mixture the day before, and refrigerate until ready to use.
2 cups chicken stock or canned low-sodium chicken broth
1 oz dried porcini mushrooms
6 tbsp (3/4 stick) unsalted butter
2 cups chopped onions
1 cup chopped celery
2 1/2 tsp dried marjoram
1 tsp dried thyme
3/4 lb fresh shiitake mushrooms, stems discarded, caps coarsely chopped
3/4 lb crimini mushrooms, stems discarded, caps coarsely chopped
1 1/2 tsp salt
8 cups 1/2 inch cubes
country-style white bread
1/2 cup finely chopped flat leaf parsley
1 1/4 cups chicken stock or chicken broth
1/2 tsp salt
2 eggs, beaten
Bring 2 cups chicken stock to a boil in a small saucepan. Add porcini mushrooms. Cover and remove from heat. Let stand 30 minutes to soften mushrooms. Using a slotted spoon, transfer porcini mushrooms to work surface and chop fine. Reserve 1 1/2 cups soaking liquid for gravy recipe.
Preheat oven to 400. Butter a 13x9 inch baking dish. Melt butter in a large, heavy pot over medium heat.
Add porcini mushrooms, onions, celery, marjoram and thyme. Cover and cook for 10 minutes, stirring occasionally. Add shiitake and crimini mushrooms and salt. Cover and cook until mushrooms begin to release their liquid, stirring occasionally, about 5 minutes. Increase heat to medium-high. Uncover and cook until almost all liquid evaporates and mushrooms begin to brown lightly, stirring frequently, about 8 minutes. Transfer mixture to a large bowl. Cover and refrigerate until ready to use.
For dressing, add bread cubes, parsley, 1 1/4 cups chicken stock and 1/2 tsp salt to mushroom mixture and stir to blend. Season with salt and pepper. Mix in eggs. Transfer dressing to prepared dish. Cover with foil. Bake 20 minutes. Uncover and bake until light brown, about 20 minutes.
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THREE-MUSHROOM DRESSING
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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
To save time on Thanksgiving Day, prepare the mushroom mixture the day before, and refrigerate until ready to use.
2 cups chicken stock or canned low-sodium chicken broth
1 oz dried porcini mushrooms
6 tbsp (3/4 stick) unsalted butter
2 cups chopped onions
1 cup chopped celery
2 1/2 tsp dried marjoram
1 tsp dried thyme
3/4 lb fresh shiitake mushrooms, stems discarded, caps coarsely chopped
3/4 lb crimini mushrooms, stems discarded, caps coarsely chopped
1 1/2 tsp salt
8 cups 1/2 inch cubes
country-style white bread
1/2 cup finely chopped flat leaf parsley
1 1/4 cups chicken stock or chicken broth
1/2 tsp salt
2 eggs, beaten
Bring 2 cups chicken stock to a boil in a small saucepan. Add porcini mushrooms. Cover and remove from heat. Let stand 30 minutes to soften mushrooms. Using a slotted spoon, transfer porcini mushrooms to work surface and chop fine. Reserve 1 1/2 cups soaking liquid for gravy recipe.
Preheat oven to 400. Butter a 13x9 inch baking dish. Melt butter in a large, heavy pot over medium heat.
Add porcini mushrooms, onions, celery, marjoram and thyme. Cover and cook for 10 minutes, stirring occasionally. Add shiitake and crimini mushrooms and salt. Cover and cook until mushrooms begin to release their liquid, stirring occasionally, about 5 minutes. Increase heat to medium-high. Uncover and cook until almost all liquid evaporates and mushrooms begin to brown lightly, stirring frequently, about 8 minutes. Transfer mixture to a large bowl. Cover and refrigerate until ready to use.
For dressing, add bread cubes, parsley, 1 1/4 cups chicken stock and 1/2 tsp salt to mushroom mixture and stir to blend. Season with salt and pepper. Mix in eggs. Transfer dressing to prepared dish. Cover with foil. Bake 20 minutes. Uncover and bake until light brown, about 20 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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