GMA Recipe: Wild Mushroom Dressing

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Wild Mushroom Dressing
From chef and author Emeril Lagasse

Ingredients

2 teaspoons unsalted butter

3 cups fresh French or Italian bread, crust removed and cubed

1 cup milk

4 slices apple bacon, chopped

1 yellow onion, finely chopped

2 ribs celery, finely chopped

3 garlic cloves, minced

1 tablespoon Emeril's Original Essence

1 pound assorted wild mushrooms, such as shiitake, oyster, wood ear, or morel, stems trimmed, wiped clean and sliced

Salt, to taste

Freshly ground black pepper, to taste

2/3 cup Marsala wine

4 large eggs, beaten

1/2 tablespoon chopped fresh thyme

1/2 tablespoon chopped fresh oregano

Directions

1. Preheat the oven to 350° F. Butter a 6-cup baking dish with the butter and set aside.

2. In a bowl, soak the bread cubes in the milk.

3. In a large saute pan or skillet, cook the bacon over medium-high heat until crisp and the fat is rendered. Remove with a slotted spoon and drain on paper towels. To the fat in the pan, add the onions, celery, garlic and Essence, and cook, stirring, until softened, 5 to 6 minutes.

4. Add the mushrooms and continue to cook until the mushrooms have released their liquid and are soft, about 4 minutes. Add the Marsala, stirring with a wooden spoon to deglaze the pan, 1 1/2 to 2 minutes. Remove from the heat and let cool completely.

5. Squeeze the excess milk from the bread and place in a large mixing bowl. Add the eggs and mix well, breaking up the pieces of bread. Add the mushroom mixture, bacon, chopped thyme and oregano, and salt and pepper to taste. Bake until golden brown and cooked through, 45 minutes.

6. Remove from the oven and let rest for 10 minutes before serving.

Makes 6 to 8 servings

Recipe courtesy of Emeril Lagasse, © 2002.