This year, we fortunately get to enjoy a classic American Thanksgiving, turkey and all. I have to admit, one of my favorite parts of Thanksgiving dinner is the dressing or stuffing. I don't really care which you give me...I'd be satisfied if that's all there were on my plate.
This recipe is inspired by Chef Bobby Flay's own recipe for dressing. I didn't get to see his show down with Pioneer Woman, but I did go online and look through all of their recipes. His sourdough dressing caught my eye. Mine isn't exactly like his (I made it a little easier), but my goodness it was delicious!
First, chop up some sourdough bread into cubes...I say, leave the crusts on!
Spread the bread cubes onto a cookie sheet in an even layer and bake at 350 degrees until they are lightly golden (about 10-12 minutes or so). Let these cool off, and then add them to a large bowl.
Meanwhile, bust out some mushrooms! You can use whatever kind you'd like. I chose to mix some regular pre-sliced button mushrooms with some portobello. You want to clean them and slice or chop them.
Pour some oil into the mushrooms and coat evenly.
Spread the mushrooms on a baking sheet (might as well use the same one your bread was on), and sprinkle with salt and pepper. Bake at 375 degrees for about 25 minutes or until they are nicely roasted. Be sure to stir them around on occasion to keep them from sticking. They are done when they are tender and browned.
While the mushrooms are in the oven, chop up some bacon into a skillet and cook. We loved using peppered bacon in this recipe!
When the bacon begins to turn brown, toss in some slices of onion and minced garlic. Continue cooking and stirring until the bacon is nice and crispy and the onion is tender.
Remove the bacon and onion from the skillet with a slotted spoon and place on a plate lined with a paper towel to let as much fat run off as possible.
Deglaze your hot skillet by pouring some chicken broth in and bringing it to a boil. Add some herbs - I just threw in a couple of liberal shakes of thyme, sage, parsley, and rosemary. Fresh herbs work wonders here as well!
Now for the magic! Combine the bread cubes, mushrooms, bacon and onions, broth mixture, and a few slightly beaten eggs in a large bowl and mix together.
Place your dressing into a greased casserole dish and cover with foil. Bake for 20 minutes at 350 degrees. Then, remove the foil and continue baking until the top is nice and browned (another 30-40 minutes).
The outcome is out-of-this-world delicious!
Sourdough Mushroom Dressing
1 lb. sourdough bread, cut into cubes
1 1/2 pounds of mushrooms (pick your favorite or use a variety)
2 T. canola oil
salt and pepper (to taste)
1/2 to 3/4 pound bacon, cut into small pieces
1 large onion, sliced
5 garlic cloves, minced
4 cups chicken broth
2 large eggs, lightly beaten
herbs to taste (i.e. thyme, rosemary, sage, parsley) - use liberally
Spread bread cubes onto a cookie sheet and bake at 350 degrees for 10-12 minutes or until golden brown. Remove and place in a large bowl.
Combine mushrooms, oil, salt and pepper; spread onto a cookie sheet and bake at 375 degrees for about 25 minutes or until tender and browned.
In a large skillet, cook and stir bacon pieces. When bacon begins to brown, add onion and garlic. Continue cooking until bacon is crispy and onion is tender. Remove with a slotted spoon and place on a plate lined with a paper towel.
Pour chicken broth into hot skillet and bring to a simmer. Liberally add herbs (either fresh or dried).
Combine bread, mushrooms, bacon, onions, broth mixture, and eggs in a large bowl; mix well. Spread into a greased casserole dish and cover with foil. Bake at 350 for 20 minutes; remove foil and continue baking until golden brown (another 30-40 minutes).
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