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Mushroom-Onion Bread Dressing Recipe

Mushroom-Onion Bread Dressing Recipe

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
TOTAL TIME: Prep: 40 min. Bake: 1 hour 5 min. YIELD:8 servings

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.

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.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.