Wild Mushroom Stuffing for Turkey Roulade

2 cups of stuffing
  • 1 cup fresh white bread (such as ciabatta), crust removed and cubed
  • 1/2 cup milk
  • 2 slices apple bacon, sliced into 1/4-inch pieces
  • 1/21/2 onion, finely chopped, or 3/4 cup finely chopped onion
  • 1 rib celery, finely chopped, or 1/4 cup finely chopped celery
  • 2 garlic cloves, minced or 1 teaspoon minced garlic
  • 5 ounces assorted mushrooms, sliced (such as shiitake and oyster, about 2 cups)
  • 1/4 cup Marsala wine
  • 2 eggs
  • 1/2 tablespoon chopped fresh thyme
  • 1/2 tablespoon chopped fresh oregano
  • Salt and pepper, to taste
  • In a small bowl, soak bread cubes in milk.

  • In a saute pan, saute bacon over medium-high heat until crisp and all fat is rendered. Add onion, celery, and garlic and cook until softened, about 5 minutes. Add mushrooms and continue to cook until mushrooms have released their liquid and are soft, about 4 minutes. Deglaze with Marsala and cook for 1 1/2 to 2 minutes. Remove from heat and allow to cool completely.

  • Squeeze excess milk from bread and place bread in a large mixing bowl. Add eggs and mix well, breaking up pieces of bread. Add mushroom mixture, chopped thyme and oregano, and salt and pepper to taste.

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