½ lb. Shitake Mushrooms
½ lb. Oyster Mushrooms
1 lb. Baby Bella Mushrooms
2 ea. Shallots, minced
5 cloves, Garlic, minced
3 Tbl. Olive Oil
12 c. Bread Cubes, dried
2 ribs, Celery, diced
1 medium Onion, diced
1 ea. Leek, white and some green , sliced
6 strips, Bacon, sliced ¼” strips
6 c. Turkey Stock or Chicken Stock
2 Tbl. Thyme, fresh, picked
2 Tbl. Sage, fresh, chopped
2 ea. Eggs
1 stick (1/4 lb) Butter
1 tsp. Kosher Salt
½ tsp. Black Pepper
DirectionsPlace dried bread in a large mixing bowl. Reserve
Butter the bottom and sides of a baking dish. Reserve
Heat the olive oil in a sauté pan over medium high heat. Sauté the mushrooms until the moisture is cooked off and the mushrooms begin to brown and caramelize. Add the shallot and the garlic sautéing another minute. Season mushrooms with some of the salt and pepper as you sauté.
Remove the cooked mushrooms and place into the bowl with the bread cubes.
Return sauté pan to the stove over medium high heat, add the bacon and cook until browned. Remove bacon adding to the bread bowl. Sauté the celery, onion and leeks I n the bacon fat until the onions are translucent . Add the fresh thyme and fresh sage stir to toss.
Add sautéed vegetables to the mixing bowl. Toss all of the ingredients to combine evenly.
Heat the turkey stock adding the warm stock to the bread mixture a cup at a time mixing as you go to evenly distribute the stock. Add the eggs to the bread mixture then mix to combine evenly, season with the remaining salt and pepper.
Place the bread dressing in the prepared baking pan. Slice the remaining butter and lay the slices around the top of the dressing. Wrap with foil and bake in a 350 degree oven for approx. 20-25 minutes. Unwrap and allow to brown another 5-10 minutes or as desired.
Yields: 1- 8x8 Baking Dish