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Emeril's Wild-Mushroom Stuffing
Nb persons: 0
Yield: 2 cups
Preparation time:
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| This stuffing is special -- how can you go wrong with wine, bacon, and mushrooms? Prep: 20 minutes Total: 35 minutes Ingredients 2 ounces bread, such as Italian, French, or ciabatta (crusts removed), cut into 1/2-inch cubes (1 cup) | |
| 1/2 cup | whole milk |
| 4 slices | bacon, chopped |
| 1 small | onion, finely chopped |
| 1 small | celery stalk, finely chopped |
| 1 | garlic clove, minced |
| 1 package (5 ounces) | mixed wild mushrooms, trimmed and thinly sliced |
| 1/4 cup | dry Marsala |
| white wine, alternative | |
| 2 large | eggs, lightly beaten |
| 2 teaspoons | chopped fresh thyme |
Coarse salt and ground pepper
Directions
In a large bowl, toss bread with milk; set aside. In a large skillet, cook bacon over medium, until crisp, 7 to 10 minutes. Add onion, celery, and garlic; cook until softened, 5 minutes. Add mushrooms; cook until they have released their liquid, about 4 minutes. Add Marsala; cook until evaporated, 2 to 3 minutes. Remove from heat; let cool to room temperature, about 10 minutes.
Squeeze excess milk from bread; return bread to bowl. Add mushroom mixture, eggs, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Use immediately, or refrigerate, up to 1 day.
Helpful Hint
Buy a 1-pound package of bacon to flavor the stuffing. Soaking the bread cubes in milk adds moisture to the stuffing and helps it bind together.
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