Saturday, November 21, 2009

Classic Herbed Bread Dressing

This is not the dressing I am making for Thanksgiving, but it is already in my recipe files on my computer, so I'm pasting it here. I'll try to get around to typing up my dressing recipe later, or in the next few days.

8 cups (3/4 inch cubed) french baguette (about 12 oz)
3 tbsp butter, divided
8 oz sliced cremini mushrooms (baby portabellas)
1 1/2 cups chopped onion
1 1/2 cups thinly sliced celery
1 1/2 tbsp chopped fresh sage
1/2 tsp dried marjoram
1 tsp kosher salt (use less if using canned broth)
1/2 tsp pepper
2 cups homemade turkey or chicken broth (or low fat, low sodium canned chicken broth)
1 large egg, lightly beaten
cooking spray

Preheat oven to 325. Place bread on baking sheet, bake for 25 minutes, stirring once. Place bread in large bowl; increase oven temp to 375. Melt 2 tbsp butter in large skillet over medium heat. Addmushrooms, onion, and celery; cover and cook 5 min. Uncover; cook 17 min. or til tender. Stir in herbs.Add mushroom mixture, salt, and pepper to bread. Bring broth to boil in small saucepan; boil 15 min. or til reduced to 1 1/2 cups. Cool to room temp. Combine broth and egg in medium bowl, stir with whisk.Add to bread mixture, tossing to coat. Spoon bread mixture into a 3 quart baking dish coated with cooking spray. Cover and bake at 375 for 15 min. Melt 1 tbsp butter. Uncover dressing; brush with butter. Bake uncovered, 25 min. or til top is lightly browned. Makes 12 servings, about 3/4 cup per serving.

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