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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
2 tsp unsalted butter
3 cups fresh Italian bread, crust removed and cubed
1 cup milk
4 slices bacon, chopped
1 yellow onion, finely chopped
2 ribs celery, finely chopped
3 garlic cloves, minced
1 lb assorted wild mushrooms, such as shitake, oyster or morel with stems trimmed, whipped clean and sliced
1 1/2 tsp pepper
Salt, to taste
Pepper, to taste
2/3 cup Marsala wine
4 large eggs, beaten
1/2 tsp chopped fresh thyme and oregano
Preheat oven to 350. Butter a 6 cup baking dish with butter; set aside. In a bowl, soak the bread in the milk. In a saute pan, cook the bacon until crisp and fat is rendered. Removed with a slotted spoon and drain.
To the fat, add the chopped vegetables, garlic and pepper. Cook until softened, 5-6 minutes. Add the mushrooms and cook until the mushrooms have released their liquid and are soft, about 4 minutes. Add the wine, stirring with a wooden spoon to deglaze the pan, 1 1/2 - 2 minutes. Remove from heat and let cool completely.
Squeeze the excess milk from the bread and place in a large mixing bowl. Add the eggs, and mix well to break up the bread. Add the remaining ingredients and pour into the baking dish. Bake until golden brown and cooked through, about 45 minutes. Remove from the oven and let rest for 10 minutes before serving.
Variation: Wild Rice and Mushroom Dressing: Cook 1 cup wild rice in 4 cups salted boiling water. Cover and reduce heat simmering approximately 45 minutes or until rice is tender. Drain and add to mushroom mixture.
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WILD MUSHROOM DRESSING
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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
2 tsp unsalted butter
3 cups fresh Italian bread, crust removed and cubed
1 cup milk
4 slices bacon, chopped
1 yellow onion, finely chopped
2 ribs celery, finely chopped
3 garlic cloves, minced
1 lb assorted wild mushrooms, such as shitake, oyster or morel with stems trimmed, whipped clean and sliced
1 1/2 tsp pepper
Salt, to taste
Pepper, to taste
2/3 cup Marsala wine
4 large eggs, beaten
1/2 tsp chopped fresh thyme and oregano
Preheat oven to 350. Butter a 6 cup baking dish with butter; set aside. In a bowl, soak the bread in the milk. In a saute pan, cook the bacon until crisp and fat is rendered. Removed with a slotted spoon and drain.
To the fat, add the chopped vegetables, garlic and pepper. Cook until softened, 5-6 minutes. Add the mushrooms and cook until the mushrooms have released their liquid and are soft, about 4 minutes. Add the wine, stirring with a wooden spoon to deglaze the pan, 1 1/2 - 2 minutes. Remove from heat and let cool completely.
Squeeze the excess milk from the bread and place in a large mixing bowl. Add the eggs, and mix well to break up the bread. Add the remaining ingredients and pour into the baking dish. Bake until golden brown and cooked through, about 45 minutes. Remove from the oven and let rest for 10 minutes before serving.
Variation: Wild Rice and Mushroom Dressing: Cook 1 cup wild rice in 4 cups salted boiling water. Cover and reduce heat simmering approximately 45 minutes or until rice is tender. Drain and add to mushroom mixture.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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