Mushroom Herb Dressing
Makes 8 servings
Ingredients
- 1½ tablespoons unsalted butter, divided, plus more for pan
- 1 tablespoon olive oil
- 1 (8-ounce) package fresh mushrooms, sliced
- ¼ inch thick (see Kitchen Tip)
- Fresh sage leaves, slivered
- 1 small yellow onion, thinly sliced
- Kosher salt and ground black pepper, to taste
- 2 medium leeks, halved lengthwise and thinly sliced (white and light green parts only; about 1½ cups)
- 3 large eggs
- 1 cup whole milk
- 1 cup heavy whipping cream
- ¼ teaspoon poultry seasoning
- ½ teaspoon chopped fresh rosemary
- 1 cup shredded Gruyère cheese
- 5 cups cubed toasted brioche or Challah
- ¼ cup freshly grated Parmesan cheese
- Garnish: fresh rosemary, fresh sage
Instructions
- In a large skillet, melt 1 tablespoon butter with oil over medium-high heat. Add mushrooms, and cook, stirring occasionally, until lightly browned. Add sage and onion, and cook, stirring occasionally, until onion is translucent, 3 to 4 minutes. Season with salt and pepper, and cook, stirring constantly, for 1 minute. Transfer to a plate.
- In same skillet, melt remaining ½ tablespoon butter over medium heat. Add leeks; season with salt, and cook, stirring frequently, until wilted but not brown. Stir in mushroom mixture, and remove from heat.
- In a large bowl, whisk together eggs, milk, and cream until well combined. Add poultry seasoning and rosemary, and season well with salt and pepper; whisk until combined. Stir in Gruyère.
- Butter bottom and sides of a shallow 3-quart oval baking dish. Spread a thin layer of mushroom mixture in bottom of prepared pan. Add bread cubes. Spread remaining mushroom mixture on top. Pour egg mixture on top, making sure cheese is evenly distributed. Lightly press down on bread to be sure it is well-moistened. Cover and let stand for 2 hours, or refrigerate up to overnight. If refrigerating, let come to room temperature for at least 45 minutes before baking.
- Preheat oven to 350°.
- Uncover and press down on bread. Sprinkle Parmesan on top.
- Bake until set and lightly browned, 35 to 40 minutes. Let cool for 5 minutes. Garnish with rosemary and sage leaves, if desired, before serving.
Notes
KITCHEN TIP
Use your favorite mushrooms in this recipe, quartering and slicing the larger mushrooms in the package.
Use your favorite mushrooms in this recipe, quartering and slicing the larger mushrooms in the package.
