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Mushroom-Onion Bread Dressing

Mushroom-Onion Bread Dressing
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
8 ServingsPrep: 40 min. Bake: 1 hour 5 min.

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
© Taste of Home 2013

2 of 2

Mushroom-Onion Bread Dressing (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013