WILD MUSHROOM-BACON SOURDOUGH DRESSING
Steps:
- Preheat the oven to 350 degrees F. Spread the bread cubes in an even layer on a large baking sheet and bake, stirring a few times, until light golden brown, about 12 minutes. Allow to cool, then transfer to a very large bowl.
- Increase the oven temperature to 375 degrees F. Combine the mushrooms on a baking sheet, toss with 3 tablespoons canola oil and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- Pour off all but about 2 tablespoons of the fat from the pan and place it back on the stove over high heat. Add the onion and cook, stirring, until soft, about 4 minutes. Add the garlic and cook 1 minute. Add 3 cups chicken stock and the herbs, season with salt and pepper and bring to a simmer.
- Add the mushrooms to the bowl with the bread, then add the stock mixture, the bacon and the eggs; season with salt and pepper and gently stir until combined. The mixture should be very wet; add more stock if needed. Butter a 9-by-13-inch baking dish. Add the stuffing and cover with foil. Bake 20 minutes, then remove the foil and continue baking until golden brown, 30 to 40 more minutes. Remove from the oven and let cool 10 minutes before serving.
SOURDOUGH, WILD MUSHROOM, AND BACON DRESSING
Provided by Bobby Flay
Categories Mushroom Side Thanksgiving Stuffing/Dressing Bacon Family Reunion Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 350°F. Butter a 13 x 9 x 2-inch glass baking dish.
- 2. Spread the bread on a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until light golden brown, about 12 minutes. Remove from the oven and let cool. Put the cubes into a very large bowl.
- 3. Raise the oven temperature to 375°F.
- 4. Combine the mushrooms in a large baking dish or rimmed 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 30 minutes.
- 5. While the mushrooms are roasting, heat the remaining 1 tablespoon oil in a large deep sauté pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
- 6. Pour off all but 2 tablespoons of the rendered fat in the sauté pan and return to 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, the sage, thyme, and parsley and season with salt and pepper. Bring to a simmer.
- 7. Add the mushrooms to the bread. Whisk the eggs in a small bowl and then whisk in a few tablespoons of the warm stock mixture. Add the eggs and the rest of the stock mixture to the bread, season with salt and pepper, and stir to combine. The dressing should be very wet; add more stock as needed. Scrape the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown, 25 to 30 minutes longer. Remove from the oven and let cool for 10 minutes before serving.
MUSHROOM-SOURDOUGH STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Bring the chicken broth and dried porcinis to a boil in a medium saucepan. Reduce the heat and simmer until the broth takes on a strong mushroom flavor, about 15 minutes. Strain the liquid through a fine-mesh sieve into a large liquid measuring cup or bowl. Chop the porcinis and set aside.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add the wild mushrooms and cook, undisturbed, until starting to brown, about 5 minutes. Continue to cook, stirring occasionally, until well browned and tender, 5 to 7 minutes. Season with salt and pepper and remove to a plate.
- Add 6 tablespoons butter, the shallots, garlic and thyme to the skillet. Cook, stirring, until the shallots are tender and lightly browned, 4 to 5 minutes. Add the wild mushrooms, porcinis, reserved mushroom liquid, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, then remove from the heat.
- Whisk the eggs with 2 tablespoons chives in a large bowl. Add the bread cubes and mushroom mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, about 20 minutes. Let cool at least 15 minutes before serving. Sprinkle with the remaining 2 tablespoons chives.
SOURDOUGH STUFFING WITH BACON AND MUSHROOMS
Make and share this Sourdough Stuffing with bacon and mushrooms recipe from Food.com.
Provided by JillAZ
Categories Thanksgiving
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place bread cubes on 2 baking sheets.
- Place in a 350 degree oven and bake until dry and crispy, stir once or twice.
- This takes about 20 minutes.
- Saute bacon pieces in a large skillet over medium heat until crisp.
- Remove from pan and drain on paper towels.
- Leave about 1/4 cup drippings in the pan and discard the rest.
- Add the chopped leeks and celery and saute until tender, about 10 minutes.
- Add the mushrooms, sage, thyme, salt and pepper and continue to saute 10 more minutes.
- Mix mushroom mixture with bread cubes in a large bowl.
- Add 2 cups of the broth.
- You can prepare up to this point and refrigerate, covered for up to 2 days.
- Preheat oven to 350.
- Spray a 13 x 9 pan with cooking spray.
- Beat eggs and baking powder in a small bowl.
- Mix into stuffing mixture; add more broth if it seems too dry.
- Place in prepared baking dish.
- Bake until cooked through and golden brown.
- This takes about 1 hour.
- Serves 12.
Nutrition Facts : Calories 333.1, Fat 15.9, SaturatedFat 5, Cholesterol 54.5, Sodium 1018.3, Carbohydrate 35.5, Fiber 3.1, Sugar 2.3, Protein 12.1
STUFFING WITH MUSHROOMS, LEEKS AND BACON
Discord swarms around the issue of stuffing. Should it be cooked in the bird or baked alongside, as dressing? White or corn bread? Firm enough to slice or soft as pudding? Call this recipe the peacemaker, because it's adaptable enough to make everyone happy. You can use white or corn bread (and gluten-free corn bread works perfectly). The mushrooms allow vegetarians to nix the bacon without sacrificing all the flavor. We advocate baking it separately (which technically makes it dressing), but if you want to stuff the turkey, you can do that, too.
Provided by Melissa Clark
Categories dinner, stuffing and dressing, side dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 250 degrees. Butter a 9-by-13-inch baking pan. Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
- In a large skillet over medium-high heat, cook the bacon strips until crisp. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
- Spoon the mushroom mixture over the dried bread. Stir in stock. If using white bread, stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
- Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 574 milligrams, Sugar 7 grams, TransFat 0 grams
BREAD STUFFING WITH MUSHROOMS AND BACON
Categories Mushroom Side Bake Sauté Thanksgiving Stuffing/Dressing Bacon Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
- Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.
More about "sourdough wild mushroom and bacon dressing food"
PARMESAN BACON SOURDOUGH MUSHROOM STUFFING
From ambitiouskitchen.com
5/5 (20)Calories 301 per servingCategory Side Dish, Thanksgiving
- Preheat the oven to 375 degrees F. Cut the sourdough into 1/2 inch cubes and place them on a baking sheet. Spray the tops of the cubes with nonstick cooking spray or drizzle with olive oil. Bake for 10 minutes to dry out and toast bread.
- While the cubes are baking, cook your bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces.
- Place a large skillet or pan over medium heat. Add in butter. Once butter melts, add in garlic, thyme, sage and mushrooms. Saute until mushrooms cook down and start to become just slightly golden brown. Next add in onion, celery and salt and pepper. Cook for another 3-5 minutes until the onion has softened.
- Transfer mixture to a large bowl and add in the toasted sourdough cubes, beaten egg, vegetarian or chicken broth, chopped bacon, parmesan cheese and pecans. Gently toss to combine and get the bread moist.
VEGETARIAN WILD MUSHROOM SOURDOUGH DRESSING RECIPE
From foodandwine.com
MUSHROOM AND BACON STUFFING | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
SOURDOUGH, WILD MUSHROOM, AND BACON DRESSING - LUNCH RECIPES
From fooddiez.com
SOURDOUGH, WILD MUSHROOM, AND BACON DRESSING – RECIPES NETWORK
From recipenet.org
SOURDOUGH, WILD MUSHROOM AND BACON DRESSING RECIPE BY BOBBY …
From pinterest.ca
WILD MUSHROOM-BACON SOURDOUGH DRESSING | RECIPE | FOOD …
From pinterest.com
SOURDOUGH, WILD MUSHROOM, AND BACON DRESSING RECIPE
From recipegoulash.cc
SOURDOUGH, WILD MUSHROOM AND BACON DRESSING
BEST SCRUMPTIOUS STUFFING RECIPES RECIPES, NEWS, TIPS …
From foodnetwork.ca
SOURDOUGH, WILD MUSHROOM, AND BACON DRESSING
From cookingchanneltv.com
WILD MUSHROOM-BACON SOURDOUGH DRESSING – RECIPES NETWORK
From recipenet.org
SOURDOUGH WILD MUSHROOM AND BACON DRESSING- WIKIFOODHUB
From wikifoodhub.com
FRIED MUSHROOMS, CRISPY BACON AND EGG ON SOURDOUGH TOAST
From deliciousmagazine.co.uk
SOURDOUGH MUSHROOMS LEEKS AND BACON STUFFING - EATING EUROPEAN
From eatingeuropean.com
VEGETARIAN WILD MUSHROOM SOURDOUGH DRESSING RECIPE - KELSEY …
From faws.netlify.app
SOURDOUGH, WILD MUSHROOM, AND BACON DRESSING - FOOD …
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love