For Thanksgiving, I Tried This Fabulous Wild Mushroom Dressing from Emeril Lagasse’s Kitchen

Ingredients

5 cups fresh white bread (such as ciabatta), crust removed and cubed ( I used a pan of richly browned corn bread rather than white)

1 ½ cups milk

6 slices apple bacon, sliced into ¼-inch pieces (Rendered a smoked turkey leg after pressure cooking it instead of bacon)

1 ½ onions, finely chopped

3 ribs celery, finely chopped

1 tablespoon minced garlic

1 pound assorted mushrooms, sliced, such as shiitake and oyster

1 cup Marsala wine

1 egg, lightly beaten

1 ½ tablespoons chopped fresh thyme

1 ½ tablespoons chopped fresh oregano

¾ cup chicken broth, or as needed

Salt and freshly ground black pepper, to taste

2 tablespoons fine dry breadcrumbs

Cooking Directions

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

In a saute pan, cook the bacon over medium-high heat until crisp and fat has rendered. (Again, I rendered a smoked turkey leg after cooking in down in pressure cooker). Add the onion, celery, and garlic and cook until softened, about 5 minutes. Add the mushrooms and cook, stirring, until they have released their liquid and are soft, 4 to 6 minutes. Add the Marsala and cook until nearly evaporated. Remove from the heat and set aside until completely cooled.

Preheat the oven to 375 degrees F and butter a 9-inch square baking dish.

Squeeze any excess milk from the bread and place the bread in a large mixing bowl. Add the egg, mushroom mixture, chopped thyme and oregano, and enough broth to moisten the stuffing. Season with salt and pepper to taste.

Transfer mixture to the prepared baking dish and then sprinkle with the breadcrumbs. Cover with aluminum foil and bake for 30 minutes, then uncover and continue to cook until lightly browned on top and heated throughout, 15 to 30 minutes longer.

Serve hot.

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