Leek Mushroom and Bacon Dressing
From chefmeow 16 years agoIngredients
- 24 ounce loaf sliced buttermilk bread crust trimmed and cubed shopping list
- 1 pound bacon slices cut into 1/2" pieces shopping list
- 7 cups chopped leeks white and pale green parts only shopping list
- 1-1/2 pounds button mushrooms coarsely chopped shopping list
- 12 ounces shiitake mushrooms stemmed and caps coarsely chopped shopping list
- 4 cups coarsely chopped celery shopping list
- 3 tablespoons chopped fresh tarragon shopping list
- 2 large eggs beaten to blend shopping list
- 1 cup chicken broth shopping list
How to make it
- Preheat oven to 350 then spread bread cubes on 2 rimmed baking sheets and bake 15 minutes.
- Cool completely then transfer to bowl.
- Sauté bacon in large pot over medium high heat until crisp about 12 minutes.
- Drain bacon well on paper towels.
- Reserve 6 tablespoons drippings in pot then discard remaining drippings.
- Add leeks and button mushrooms to same pot and sauté over medium heat for 5 minutes.
- Add shiitake mushrooms and sauté 4 minutes.
- Add celery and sauté until leeks and mushrooms are tender about 6 minutes longer.
- Mix bacon, sautéed vegetables and tarragon with bread then season with salt and pepper.
- Mix eggs into dressing then generously butter a large baking dish.
- Add broth then transfer to prepared cover and cover with buttered foil buttered side down.
- Bake for 350 minutes then uncover and bake an additional 20 minutes.
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