No Thanksgiving spread would be complete without some of Paula’s herb dressing.
Mushroom and Herb Dressing
2014-10-21 21:22:03
Serves 8
Ingredients
- 1 (1 1/2-pound) loaf challah bread, cut into 1-inch cubes
- 1/2 cup butter, divided
- 2 onions, chopped
- 1 cup chopped celery
- 2 (8-ounce) packages baby portobello mushrooms, quartered
- 2 (4-ounce) packages sliced gourmet mushrooms
- 1 tablespoon minced fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 1/2 cups low-sodium chicken broth
- 3 large eggs
Instructions
- Preheat oven to 350°. Spray a 3-quart baking dish with nonstick cooking spray.
- Arrange bread cubes in a single layer on a rimmed baking sheet, and bake, stirring occasionally, for 15 to 20 minutes or until lightly toasted.
- Meanwhile, in a large skillet, melt 1/4 cup butter over medium heat. Add onion and celery; cook, stirring occasionally, for 10 minutes or until tender. Spoon mixture into a large bowl.
- In same skillet, melt remaining 1/4 cup butter over medium heat. Add all mushrooms; cook, stirring occasionally, for 10 minutes or until tender. Add mushrooms to onion mixture along with thyme, salt, pepper, and toasted bread.
- In a medium bowl, whisk together broth and eggs; stir into bread mixture until moistened. Spoon into prepared pan.
- Bake for 45 minutes or until golden brown. Let stand for 10 minutes before serving.
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