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Emeril's Wild-Mushroom Stuffing

Emeril's Wild-Mushroom Stuffing

This stuffing is special -- how can you go wrong with wine, bacon, and mushrooms?

Everyday Food, November 2008 http://www.marthastewart.com/315306/emerils-wild-mushroom-stuffing
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  • Prep Time 20 minutes
  • Total Time 35 minutes
  • Yield Makes 2 cups

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 or white wine
    • 2 large eggs, lightly beaten
    • 2 teaspoons chopped fresh thyme
    • Coarse salt and ground pepper

Directions

  1. 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.
  2. 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.

Cook's Note

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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