Tuesday, November 18, 2014

Wild Mushroom-Bacon Sourdough Dressing

This week and next, I will be sharing the Thanksgiving dishes I most enjoy over the holiday. This particular recipe was a new one for us last year, as Pete and I celebrated and hosted our first married Thanksgiving together in our new home. 

This particular recipe comes from Food Network's Bobby Flay. I love receiving holiday magazines in the mail and flipping through to find the perfect recipe to whip up for a special occasion. This was one of those and we loved it! If you're looking for a non-traditional dressing to make for Turkey Day, I highly recommend this one! It was delicious and we will be making it this Thanksgiving and for many to come! 

  • What You'll Need
    • 1 1/4 lbs sourdough bread
    • 1 carton shiitake mushrooms
    • 1 carton button mushrooms
    • 1 carton cremini mushrooms
    • 1/4 cup canola oil
    • Kosher salt and pepper
    • 3/4 lb bacon
    • 1 yellow onion, diced
    • 5 garlic cloves
    • 32 oz low-sodium chicken broth
    • 2 TBSP finely chopped fresh sage
    • 2 TBSP finely chopped fresh thyme
    • 1/2 cup chopped fresh parsley
    •  2 large eggs
    • Butter for the baking dish

  • What You'll Do
    • Preheat the oven to 350°. Remove the crusts from the bread and cut into half inch cubes (about 12 cups worth). Spread the bread cubes in an even layer on the a large baking sheet and bake until golden brown, about 12 minutes. Let them cool then transfer them to a large bowl.
    • Increase the oven temperature to 375°. Remove the stems and chop all of the mushrooms. Combine them on a baking sheet and toss with 3 tablespoons of canola oil, seasoning with salt and pepper. Roast in the oven until soft and golden brown, about 25 minutes.
    • Meanwhile, cook the bacon in a large saute pan over medium heat. Once cooked, remove and let the grease drain on a paper towel-lined plate. Pour off all but 2 tablespoons of the fat from the pan and place it back on the stove top on high heat. Add the diced onion, once soft, add the minced garlic cloves. Cook one minute then add 3 cups of chicken broth and herbs, seasoning with salt and pepper. Bring to a simmer. 
    • Add the mushrooms to the bread bowl, then add the broth mixture, the bacon, and the eggs. Season with salt and pepper, and gently stir until well combined.The mixture should be very wet, add more broth if needed.
    • Butter a 9 x 13 baking dish and add the dressing. Cover with foil and bake for 20 minutes. 
    • Remove the foil and let baked until golden brown, 30-40 minutes.

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