Make Ahead

Root Vegetable, Mushroom and Bread Dressing

by:
September 24, 2011
5
1 Ratings
Root Vegetable, Mushroom and Bread Dressing
  • Serves 4 to 6
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

What You'll Need
Ingredients
  • 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
Directions
  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.
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  • lapadia
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    aargersi
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inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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10 Reviews

lapadia
lapadia September 25, 2011
Sounds great, would love to hear about your oyster dressing, too!
 
inpatskitchen
inpatskitchen September 25, 2011
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!
 
lapadia
lapadia September 25, 2011
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).
 
inpatskitchen
inpatskitchen September 25, 2011
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..
 
boulangere
boulangere September 24, 2011
It's all a science experiment. Beautiful.
 
inpatskitchen
inpatskitchen September 25, 2011
Isn't it though? Thanks so much boulangere!
 
wssmom
wssmom September 24, 2011
hahaha i LOVE this!
 
inpatskitchen
inpatskitchen September 25, 2011
Thanks! We really enjoyed it!
 
aargersi
aargersi September 24, 2011
Yum! Hello Thanksgiving.
 
inpatskitchen
inpatskitchen September 24, 2011
Oh yes!! My favorite holiday.! This one's being served with smothered chicken, but fried turkeys are soon coming! Thanks!