Mushroom-Onion Bread Dressing Recipe

Mushroom-Onion Bread Dressing Recipe photo by Taste of Home

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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

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Mushroom-Onion Bread Dressing Recipe

Prep: 40 min. Bake: 1 hour 5 min.

Yield: 8 Servings

40 65 105

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

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.
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.

Nutritional Facts 1 cup equals 291 calories, 18 g fat (10 g saturated fat), 79 mg cholesterol, 552 mg sodium, 27 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Mushroom-Onion Bread Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p128