SOURDOUGH, WILD MUSHROOM, AND BACON DRESSING
Provided by Bobby Flay
Categories Mushroom Side Thanksgiving Stuffing/Dressing Bacon Family Reunion Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 350°F. Butter a 13 x 9 x 2-inch glass baking dish.
- 2. Spread the bread on a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until light golden brown, about 12 minutes. Remove from the oven and let cool. Put the cubes into a very large bowl.
- 3. Raise the oven temperature to 375°F.
- 4. Combine the mushrooms in a large baking dish or rimmed baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 30 minutes.
- 5. While the mushrooms are roasting, heat the remaining 1 tablespoon oil in a large deep sauté pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
- 6. Pour off all but 2 tablespoons of the rendered fat in the sauté pan and return to the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock, the sage, thyme, and parsley and season with salt and pepper. Bring to a simmer.
- 7. Add the mushrooms to the bread. Whisk the eggs in a small bowl and then whisk in a few tablespoons of the warm stock mixture. Add the eggs and the rest of the stock mixture to the bread, season with salt and pepper, and stir to combine. The dressing should be very wet; add more stock as needed. Scrape the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown, 25 to 30 minutes longer. Remove from the oven and let cool for 10 minutes before serving.
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Noah Ramsdale
[email protected]I can't wait to try this dressing on my next salad.
Kandy Ee
[email protected]This dressing is a great way to use up leftover sourdough bread.
Michaela Curran
[email protected]I'm so glad I found this recipe. It's the perfect dressing for my favorite salad.
Purity Chimbinimem
[email protected]This dressing is so easy to make, and it's so delicious. I'll definitely be making it again.
Raheel Babar
[email protected]I made this dressing for a potluck, and it was a huge hit. Everyone loved it!
Kamusiime Gilbert
[email protected]I didn't have any bacon, so I used pancetta instead. It was a great substitute.
Jas'mine Burrell
[email protected]I didn't have any wild mushrooms on hand, so I used regular button mushrooms. The dressing still turned out great.
Richard Knight
[email protected]I found that the dressing was a bit too thick. I added a little bit of water to thin it out.
Matthew Davenport
[email protected]This dressing is a bit too oily for my taste. I think I'll try using less olive oil next time.
Sajan Studio
[email protected]I'm not a huge fan of sourdough bread, but I really liked this dressing. The sourdough flavor is subtle, and it doesn't overpower the other ingredients.
Asadhaved
[email protected]This dressing is perfect for salads, but it can also be used as a marinade for chicken or fish. I've even used it as a dipping sauce for vegetables.
salith pehesara
[email protected]The bacon in this dressing adds a nice smoky flavor. I used thick-cut bacon, and it was perfect.
Nisar Ahmad
[email protected]The wild mushrooms in this dressing add a nice earthy flavor. I used a mix of shiitake, oyster, and cremini mushrooms.
Liya Tesfaye
[email protected]I love that this dressing is made with sourdough bread. It gives it a unique and delicious flavor.
Sab enjoy karo Bhaio Sab enjoy karo Bhaio
[email protected]This dressing is a bit more work to make than some others, but it's definitely worth it. The flavor is out of this world.
Brozo Bairagi
[email protected]I made this dressing for a dinner party last weekend, and it was a huge hit. Everyone raved about it.
Gopal Khanal
[email protected]This dressing is amazing! I love the combination of sourdough, wild mushrooms, and bacon. It's so flavorful and delicious.
Sheila Moraa
[email protected]I've made this dressing several times now, and it never disappoints. It's the perfect addition to any salad, and it also makes a great marinade for chicken or fish.
NOMAN MAYO N7O8M6AN
[email protected]This sourdough wild mushroom and bacon dressing is a true delight! The flavors blend perfectly, and the texture is simply divine. I highly recommend trying this recipe.