Root Vegetable, Mushroom and Bread Dressing

By • September 24, 2011 • 12 Comments



Author Notes: For Thanksgiving I make two separate dressings ( or stuffings) - one very basic one with mushrooms, celery and onions to please everyone and also an oyster dressing for those few of us who LOVE oysters. But during the year, when it's just the two of us, I experiment...there's one I like with spinach, one with sausage and now I have one with root vegetables.inpatskitchen

Serves 4 to 6

  • 8 tablespoons butter (one stick)
  • 1 1/2 cups diced onion
  • 1 cup peeled, grated celery root ( 1 small)
  • 1 large carrot, grated
  • 2 cups chopped button mushrooms
  • 1/2 teaspoon ground thyme
  • 1 teaspoon ground sage
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup chopped parsley
  • 6 cups sturdy bread cubes (cut about one inch) which have set out overnight to dry (I used an Italian Tuscan loaf)
  • 1 to 2 cups chicken broth
  • 2 beaten eggs
  1. In a nice size pot, saute the onion, celery root, carrot and mushrooms in the butter until everything softens. Stir in the thyme, sage, salt and pepper.
  2. Add the parsley and then the bread cubes. Stir.
  3. Start by stirring in one cup of the broth, adding more if the dressing is dry.
  4. Take off the heat, cool a bit and then stir in the beaten eggs. ( the mixture will seem a little goopy)
  5. Pour the mixture into a buttered 9 x11 or 10 inch round baking dish.
  6. Cover and bake for 40 minutes at 350F. Uncover and bake 10 to 15 minutes more at 400F.
  7. Note: Can be made ahead of time but you may need to add a little more broth before reheating covered.
Jump to Comments (12)

Tags: easily expandable, reheatable, root vegetables, savory

Comments (12) Questions (0)

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Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Sounds great, would love to hear about your oyster dressing, too!

Dscn3274

almost 3 years ago inpatskitchen

Thanks lapadia...my oyster dressing is pretty plain and straightforward.... When I make the traditional bread, mushroom and onion stuffing I take some aside and add about a half pint to a pint of fresh chopped East Coast oysters to it and then bake. I just wish more than 3 or 4 of us liked it!

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Thanks, IPK, sounds similar to what I have made, I know what you mean about more people liking it. We live a couple miles from an oyster farm (MinterBrook Oysters) and can get them as fresh as can be...love them. You might want to check out the grilling recipe my husband and I make with them - see F52's doughman page (that is my husband).

Dscn3274

almost 3 years ago inpatskitchen

I am sooo jealous! When I was in the seafood business I could get fresh oysters any time I wanted, but now I can't find the ones I like that often and the price is so marked up here in Michigan it's unbelievable! Doughman's oysters look wonderful( and I told him so) Will have to try soon..

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

It's all a science experiment. Beautiful.

Dscn3274

almost 3 years ago inpatskitchen

Isn't it though? Thanks so much boulangere!

Me

almost 3 years ago wssmom

hahaha i LOVE this!

Dscn3274

almost 3 years ago inpatskitchen

Thanks! We really enjoyed it!

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Wonderful I love this!! Thanksgiving is my favorite holiday too!

Dscn3274

almost 3 years ago inpatskitchen

I know..no gifts, no pressure...just good food, family and friends! And now that Tom's been frying 5 or 6 turkeys over 2 days, I'm only responsible for prepping them and the sides! Thanks for your kind words!

036

almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Yum! Hello Thanksgiving.

Dscn3274

almost 3 years ago inpatskitchen

Oh yes!! My favorite holiday.! This one's being served with smothered chicken, but fried turkeys are soon coming! Thanks!