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Cook1 hr 24 mins
Rich, earthy, goes great with mashed potatoes and roasted turkey. A great addition to any holiday meal. I found this in a cooking club of America magazine. Check out my holiday menu to see some great pairings.
- 1 ounce dried porcini mushrooms (combine with or substitute shiitake or chanterelle)
- 1⁄3 cup butter, melted plus
- 2 tablespoons butter
- 4 large garlic cloves, minced
- 8 cups cubed egg bread (challah, 1/2 inch)
- 8 ounces cremini mushrooms
- 1⁄2 cup reduced-sodium chicken broth
- 1 egg, beaten
- 3 tablespoons chopped fresh parsley or 3 teaspoons dried parsley
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary or 1 tablespoon thyme or 1 teaspoon dried thyme
- 1⁄4 teaspoon coarse salt
- 1⁄4 teaspoon pepper
- 1 teaspoon truffle oil (optional)
- Place dried mushrooms in small bowl; cover with boiling water. Let stand 30-60 minutes or until soft. Drain, reserving mushroom liquid; strain through cheesecloth. Coarsely chop mushrooms.
- Meanwhile, heat oven to 350. Spray 11x7 inch glass or ceramic backing dish with cooking spray. Combine 1/3 cup of the butter and garlic in small bowl. Place bread in large bowl; toss with garlic butter. Arrange bread on large rimmed baking dish.
- Bake 15-20 minutes or until lightly toasted, stirring occasionally; place in large bowl.
- Cook crimini mushrooms in remaining 2 tbsp butter in large skillet over medium heat 3 to 5 minutes or until tender. Add to bread, along with chopped porcini mushrooms. Pour 1 cup of the reserved mushroom liquid and broth over bread. Add egg; stir to combine. Gently stir in parsley, rosemary, salt, and pepper. Spoon into baking dish; cover with foil. (Dressing can be made to this point 8 hours ahead. Refrigerate).
- Bake, covered, 30-40 minutes or until hot. Drizzle with truffle oil.