Mushroom-Onion Bread Dressing |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This savory, rustic dressing really complements tender slices of turkey. The level of herbs is perfect. Guests won't be able to stop eating forkful after forkful!James Hayes, Ridgecrest, California Ingredients:
3/4 pound sliced baby portobello mushrooms |
1 large onion, finely chopped |
1 celery rib, finely chopped |
3 tablespoons butter, divided |
2 garlic cloves, minced |
1/2 cup white wine or chicken broth |
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided |
1 cup chicken broth |
1/4 teaspoon salt |
1/4 teaspoon pepper |
10 cups cubed day-old french bread |
1 cup heavy whipping cream |
1 egg, beaten |
2 tablespoons minced fresh parsley |
Directions:
1. In a large skillet, saute the mushrooms, onion and celery in 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Stir in wine and 3/4 teaspoon thyme; cook over medium heat until liquid is evaporated. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced by half.
2. In a large bowl, combine the mushroom mixture, bread cubes, cream, egg, parsley and remaining thyme. Transfer to a greased 2-qt. baking dish (dish will be full); dot with remaining butter. Cover and bake at 325° for 50 minutes. Uncover and bake 15-20 minutes longer or until a thermometer reads 160° and top is browned. Yield: 8 servings.
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