Root Vegetable, Mushroom and Bread Dressing

By inpatskitchen
September 24, 2011
10 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

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.

More Great Recipes:
Vegetable|Make Ahead|Serves a Crowd|Side

Reviews (10) Questions (0)

10 Comments

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