Thanksgiving is in the air! And as is the norm the cookbooks and contact lists are rolled out. It is time to sit around with family and friends and be thankful for all that we have accomplished in the year. Nothing beats yummy meals eaten with gratitude - thankful hearts. An age-old tradition of thanksgiving is dressing or stuffing. Most people often as the difference between the stuffing and the dressing, well there is no major difference just that the stuffing is put inside the turkey while the dressing is cooked separately in a pan. But whatever the name choice, they all have “yummy deliciousness” in common.
Herbal Goodness put together an awesome recipe for making an amazing, finger-licking thanksgiving dressing recipe:
- 1 pound dense country white bread, cut in 3/4-inch cubes
- 6 tablespoons unsalted butter, plus more for greasing the baking dish
- 2 leeks, halved lengthwise
- 4 to 6 ounces button or wild mushrooms, sliced 1/3-inch thick
- 1½ cups thinly sliced celery
- 2 to 3 teaspoons crumbled dried sage
- 1½ teaspoons dried thyme or dried marjoram, or a combination
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 cups chicken or turkey stock
- 2 large eggs
- ½ teaspoon baking powder
- Fresh sage or thyme sprigs, for garnish
- Preheat the oven to 325 degrees F.
- Toast the bread cubes on baking sheets for about 25 minutes, stirring once or twice, until lightly brown and crisp. Transfer them to a large bowl.
- Butter a 9 by 13-inch baking dish and set it aside.
- Brush the leeks and mushrooms with oil and grill over medium heat until tender. Slice the white and pale green part of the leek and add them along with the mushrooms to the croutons. Warm 6 tablespoons of butter in a skillet and stir in the celery. Saute until soft, about 7 minutes. Add the sage, thyme, salt, and pepper. Stir to combine and scrape into the bowl of croutons. Add the stock 1 cup at a time until the bread is very moist but not soupy. Cover and refrigerate the dressing until ready to use.
- Turn the oven up to 425 degrees F.
- Taste and adjust the seasoning of the dressing. Whisk the eggs and baking powder together and incorporate them into the dressing. Spoon the dressing into the prepared baking dish and cover. Transfer to the oven and bake for 25 minutes. Uncover and continue baking 15 to 20 additional minutes, or until lightly browned and crusty on top.
- Garnish with the herb sprigs and serve the dressing hot.
Sourdough, Wild Mushroom, and Bacon Dressing²
- 1 ¼ pounds sourdough bread, crusts trimmed, cut into ½-inch cubes (about 12 cups)
- ½ pound shiitake mushrooms, stems removed, coarsely chopped
- ½ pound oyster mushrooms, coarsely chopped
- ½ pound cremini mushrooms, thinly sliced
- 4 tablespoons canola oil, divided
- Salt and freshly ground black pepper
- ¾ pound slab bacon, cut into 1/2-inch dice
- 1 large Spanish onion, finely diced
- 5 cloves garlic, finely chopped
- 3 to 5 cups homemade chicken stock or low sodium canned chicken broth
- 2 large eggs, lightly beaten
- 3 tablespoons finely chopped fresh sage
- 2 tablespoons finely chopped fresh thyme leaves
- ½ cup chopped fresh flat-leaf parsley
- Preheat the oven to 350 degrees F.
- Spread the bread onto a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until lightly golden brown, about 12 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl.
- Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
- While the mushrooms are roasting, heat the remaining 1 tablespoon of the canola oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
- Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer.
- Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt, and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer. Remove from the oven and let cool for 10 minutes before serving.
- www.foodnetwork.com/recipes/bobby-flay/sourdough-wild-mushroom-and-bacon-dressing-recipe. Accessed on October 21, 2021