Ingredients
- 8 slices white bread, cut into 1/2-inch pieces
- 1 1/2 pounds mixed mushrooms, such as cremini and shiitake
- 2 to 3 tablespoons unsalted butter, plus more for the pan
- 2 tablespoons extra-virgin olive oil
- 6 shallots, sliced
- 4 cloves chopped garlic
- 1 tablespoon minced fresh rosemary
- 1/4 cup Cognac, or other brandy
- 2 cups chicken broth, homemade or low-sodium canned
- 2 teaspoons kosher salt
- 1 cup heavy cream
- 3 large eggs, beaten
- Freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
Directions
Preheat the oven to 350 degrees F.
Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool.
Trim the dry part from the bottom of the cremini stem and quarter. Stem and quarter the shiitakes. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes. Add an additional tablespoon of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer.
Whisk the cream, eggs, and pepper, to taste, in a large bowl. Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving.
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By vickybee333
on November 23, 2012
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This dressing -- more like a savory bread pudding -- was the star of our Thanksgiving meal. I used chanterelles, shiitakes and baby bellas. Everyone, even those who claim they don't like stuffing, raved about its fabulous, rich flavor. Be sure to prepare the dressing several hours or even the night before to allow the toasted bread plenty of time to soak up all that wonderful liquid. Our turkey was a simple herb-roasted bird with a pan gravy - the dressing was the perfect accompaniment.
By aprilruiz
San Francisco, CA
on November 21, 2011
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Made it last year and it turned out great. Definitely part of our thanksgiving meal again this year!
By stacygross72
on November 20, 2011
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I've made this for a few years now and it is everyone's favorite! I use a rosemary olive oil loaf for the bread cubes (Whole Foods sells a delicious one Using the variety of mushrooms listed in addition to a couple extra, provides maximum flavor! I also double and one time TRIPLED the recipe! My husband will eat this as an entree!
Read all 27 reviews