MUSHROOM DRESSING RECIPE RECIPES

CORNBREAD-WILD MUSHROOM DRESSING | SOUTHERN LIVING

Cornbread-Wild Mushroom Dressing | Southern Living image

If you think there is no way a cornbread dressing can be better than Mom's, you are probably correct. Why mess with a good thing, especially when it is a beloved holiday side dish? There is always room for trying new things, however and, even if you a tried-and-true cornbread dressing, you need to try this one. We make things easy by making cornbread with Jiffy corn muffin mix. The earthiness from the mushrooms and the sweetness of the cornbread complement each other well. Test Kitchen Tip: Don't purchase the super sweet, cake-like cornbread from the bakery section at your grocery store. It may make your dressing unpleasantly sweet and too mushy. If your grocery store doesn't sell pre-packaged wild mushroom blend, use any combination of cremini, shiitake, and oyster mushrooms you'd like. Once you bake the cornbread, the rest of the dish comes together in the same skillet. For make-ahead options, bake, cool, and cube the cornbread ahead of time and keep in an airtight container or assemble the entire dish the day before and refrigerate, covered, until ready to bake.

Provided by Anna Theoktisto

Total Time 2 hours 0 minutes

Number Of Ingredients 14

Ingredients

4 large eggs, divided
2 (8 ½-oz.) pkg. corn muffin mix (such as Jiffy)
? cup whole milk
8 bacon slices, cut into ½-inch pieces
3 (4-oz.) pkg. sliced fresh mixed wild mushrooms (such as cremini, button, oyster, and shiitake)
1 medium-size yellow onion, finely chopped (about 2 cups)
3 medium celery stalks, chopped (about 1 ¼ cups)
2 tablespoons unsalted butter
1 cup chopped pecans
½ cup loosely packed fresh sage leaves, chopped, plus more for garnish
1 tablespoon fresh thyme leaves, chopped
3 cups chicken broth
1?½ teaspoons kosher salt
¼ teaspoon black pepper

Steps:

Preheat oven to 400°F. Line a 12 ½- x 9-inch rimmed baking sheet with parchment paper, and coat with cooking spray. Lightly beat 2 of the eggs in a small bowl. Stir together beaten eggs, corn muffin mix, and milk in a large bowl. Pour batter into prepared baking sheet. Bake until cornbread is lightly browned and a wooden pick inserted into center comes out clean, 15 to 20 minutes. Cool on baking sheet 10 minutes. (Do not turn off oven.)
Meanwhile, cook bacon in an ovenproof 12-inch skillet over medium, stirring often, until crisp, about 10 minutes. Transfer to a plate lined with paper towels, reserving 3 tablespoons drippings in skillet.
Add mushrooms to drippings in skillet. Cook over medium-high, stirring occasionally, until browned, 8 to 10 minutes. Remove from skillet; set aside. Add onion, celery, and butter to skillet. Cook, stirring often, until vegetables are tender and browned, about 6 minutes. Add pecans, sage, and thyme. Cook, stirring constantly, 2 minutes. Remove from heat.
Remove cooled cornbread from baking sheet; cut into 1 ½-inch cubes. Arrange cubes on a large baking sheet. Return to oven; bake at 400°F until dried and starting to crisp, 10 to 15 minutes. Cool completely, about 20 minutes. Do not turn off oven.
Lightly beat remaining 2 eggs in a small bowl. Stir together eggs, cooled cornbread cubes, cooked bacon, mushrooms, onion mixture, broth, salt, and pepper in a large bowl until just combined. Spoon mixture into same skillet; let stand 15 minutes.
Bake dressing at 400°F until top is lightly browned, 35 to 40 minutes. Garnish with additional sage leaves.

SAUSAGE MUSHROOM DRESSING RECIPE: HOW TO MAKE IT

Sausage Mushroom Dressing Recipe: How to Make It image

To go with your turkey entree, how about serving Sausage Mushroom Dressing? The recipe comes from Mary Coleman of Norwood, Massachusetts. "My children and guests almost pass over the turkey in favor of this savory dressing each holiday," Mary notes.

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 2 casseroles (12-16 servings each).

Number Of Ingredients 12

Ingredients

6 bacon strips, diced
1 pound sliced fresh mushrooms
1 large onion, chopped
2 celery ribs, chopped
2 to 3 garlic cloves, minced
1/2 cup butter, cubed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
28 cups day-old bread cubes (about 3 pounds sliced bread)
1 pound bulk pork sausage, cooked and drained
2-1/4 to 2-1/2 cups chicken broth

Steps:

In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Reserve 2 tablespoons drippings. Saute the mushrooms, onion, celery and garlic in the drippings and butter until tender. Stir in the sage, salt and pepper., In several large bowls, combine the mushroom mixture, bread cubes, sausage, broth and bacon; toss to coat. , Transfer to two greased 13-in. x 9-in. baking dishes. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

Nutrition Facts : Calories 222 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 517mg sodium, CarbohydrateContent 22g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

More about "mushroom dressing recipe recipes"

CORNBREAD-WILD MUSHROOM DRESSING | SOUTHERN LIVING

If you think there is no way a cornbread dressing can be better than Mom's, you are probably correct. Why mess with a good thing, especially when it is a beloved holiday side dish? There is always room for trying new things, however and, even if you a tried-and-true cornbread dressing, you need to try this one. We make things easy by making cornbread with Jiffy corn muffin mix. The earthiness from the mushrooms and the sweetness of the cornbread complement each other well. Test Kitchen Tip: Don't purchase the super sweet, cake-like cornbread from the bakery section at your grocery store. It may make your dressing unpleasantly sweet and too mushy. If your grocery store doesn't sell pre-packaged wild mushroom blend, use any combination of cremini, shiitake, and oyster mushrooms you'd like. Once you bake the cornbread, the rest of the dish comes together in the same skillet. For make-ahead options, bake, cool, and cube the cornbread ahead of time and keep in an airtight container or assemble the entire dish the day before and refrigerate, covered, until ready to bake.
From southernliving.com
Total Time 2 hours 0 minutes

Bake dressing at 400°F until top is lightly browned, 35 to 40 minutes. Garnish with additional sage leaves.

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ONION MUSHROOM STUFFING RECIPE - FOOD.COM

This is one of my favorite stuffings. It is moist and not too solid. When you stuff the bird don't pack it too tightly.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 245.1 per serving

If you have extra stuffing just put it in an oven proof dish cover tightly and bake it for the last hour of your bird's time (of course the time for this depends on the amount you have left over).

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MUSHROOM STUFFING RECIPE | MARTHA STEWART

This traditional bread stuffing features assorted mushrooms -- choose any variety you like.
From marthastewart.com
Reviews 3.2
Total Time 2 hours 15 minutes
Category Vegetarian Recipes

During last 20 minutes of turkey roasting time, put covered dish in oven. Bake 25 minutes. Remove foil; bake until golden, 20 to 25 minutes.

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SERIOUSLY GOOD MUSHROOM STUFFING - INSPIRED TASTE

Loaded with fresh mushrooms, onions, sage, and thyme this homemade mushroom stuffing is deeply flavorful and absolutely delicious. The stuffing is savory and soft in the middle, and perfectly crisp on top. We keep this stuffing vegan and use a rich vegetable broth. We find the stuffing is absolutely delicious this way, but if you prefer, you can use chicken or turkey broth as a substitute. Butter can also be substituted for the olive oil and you can add eggs, which will provide a slightly more dense, custardy texture. See our article above and the notes section below for more about eggs in stuffing.
From inspiredtaste.net
Reviews 5.0
Total Time 1 hours 20 minutes
Cuisine American
Calories 270 per serving

Transfer the stuffing mixture to a lightly greased baking dish (use a deep 8-inch x 8-inch square pan, 9-inch by 13-inch dish or similar). Cover with a layer of foil, and then bake for 30 minutes. Uncover the stuffing, and bake another 10 minutes or until the top is golden brown and crisp on top. Serve with the remaining parsley scattered on top.

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MUSHROOM AND LEEK STUFFING RECIPE | MYRECIPES

This delicious yet budget-friendly dish comes to $1.15 per serving. Look for a poultry herb blend in the produce section--one package contains all the herbs you need. Slice leeks and swirl them around in a big bowl of water to wash.
From myrecipes.com
Reviews 4.5
Total Time 1 hours 8 minutes
Calories 179 calories per serving

Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add leek and next 5 ingredients (through garlic); sauté 10 minutes or until leek begins to brown, stirring occasionally. Stir in mushrooms; sauté 8 minutes or until mushrooms are tender, stirring occasionally. Place the mushroom mixture in a large bowl. Add toasted bread cubes, chicken stock, and remaining ingredients except cooking spray. Toss mixture gently to combine. Spoon the mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 45 minutes or until top of stuffing is browned.

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MUSHROOM STUFFING AND DRESSING | ALLRECIPES

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DRESSING STUFFED MUSHROOMS - GOODTASTE WITH TANJI

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From goodtaste.tv

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ULTIMATE MUSHROOM STUFFING OR DRESSING RECIPE | D’ARTAGNAN

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THREE-MUSHROOM DRESSING RECIPE | EPICURIOUS

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From epicurious.com

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TRIPLE-MUSHROOM STUFFING RECIPE | COOKING LIGHT

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MUSHROOM STUFFING RECIPE | KITCHN

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From thekitchn.com

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