Mushroom-Onion Bread Dressing Recipe

Mushroom-Onion Bread Dressing Recipe
Mushroom-Onion Bread Dressing Recipe photo by Taste of Home
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Mushroom-Onion Bread Dressing Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 1 hour 5 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Mushroom-Onion Bread Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p128

Nutritional Facts

1 cup: 291 calories, 18g fat (10g saturated fat), 79mg cholesterol, 552mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 6g protein.

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

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