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!
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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