NOVEMBER 2019 45
Vegetarian Wild Mushroom
Sourdough Dressing
PHOTO P. 44
ACTIVE 1 HR 15 MIN; TOTAL 2 HR 10 MIN,
PLUS 8 HR DRYING
SERVES 10
Fresh mushrooms and herbs paired
with complex sherry make for a full-
flavored stuffing without any meat or
chicken broth. Tangy, crusty sourdough
creates a dressing with contrast: chewy
center pieces that have soaked up the
stock and crispy toasted edges. To
ensure a great texture, keep folding the
mixture until the stock and eggs have
absorbed into the bread completely.
11 / 2 lb. rustic sourdough bread, torn
into 1-inch pieces
(^1) / (^2) cup plus 2 Tbsp. unsalted butter
(5 oz.), divided, plus more for
greasing dish
2 cups chopped celery
2 cups chopped yellow onion
1 Tbsp. finely chopped fresh thyme
1 Tbsp. finely chopped fresh
rosemary
2 lb. mixed fresh wild mushrooms
(such as chanterelle, oyster,
trumpet, and hen-of-the-woods),
cut into^1 / 4 -inch-thick slices,
tough stems removed and
discarded
1 Tbsp. dry sherry
(^1) / (^4) cup packed fresh flat-leaf parsley
leaves, chopped
1 to 2 tsp. kosher salt
1 tsp. ground black pepper
3 cups homemade or store-bought
vegetable stock (such as Brodo
Seaweed Mushroom Broth)
2 large eggs
- Spread bread pieces in a single layer
on 3 rimmed baking sheets, and let
stand, uncovered, at room temperature
8 hours or overnight to dry out. - Preheat oven to 375°F. Heat 2 table-
spoons butter in a deep 13- to 14-inch
skillet over medium until sizzling. Add
celery and onion; cook, stirring often,
until just softened, 10 to 13 minutes.
Add thyme and rosemary; cook, stir-
ring constantly, until fragrant, about 1
minute. Transfer celery mixture to a
large bowl. - Wipe skillet clean, and add^1 / 4 cup
butter. Heat over medium until sizzling.
Stir in mushrooms. Increase heat to
high; cook, undisturbed, until bottoms
of mushrooms are browned, about 3
minutes. Stir mushrooms, and cook,
stirring occasionally, until mushrooms
are browned all over, about 20 minutes.
Remove skillet from heat, and let stand
30 seconds. Add sherry to skillet, stir-
ring and scraping up any browned bits
from bottom of skillet. Return skillet to
heat over medium; add parsley, salt,
pepper, and remaining^1 / 4 cup butter; stir
until butter is melted. Add mushroom
mixture to celery mixture; add dried
bread, and toss to combine.- Whisk together stock and eggs until
thoroughly blended. Stirring constantly,
slowly pour stock mixture into bread
mixture. Continue stirring until most of
stock is absorbed. Grease a 13- x 9-inch
baking dish with butter; spoon bread
mixture into baking dish, and cover
tightly with aluminum foil. - Bake in preheated oven until warmed
through, about 30 minutes. Uncover
and cook until lightly browned, 15 to 20
minutes. Let stand 10 minutes before
serving. —KELSEY YOUNGMAN
MAKE AHEAD Dressing may be prepared
through Step 4 up to 1 day ahead; cover
and chill until ready to bake.
Sweet Onion Challah Stuffing
PHOTO P. 44
ACTIVE 1 HR; TOTAL 2 HR 40 MIN
SERVES 8Baked in a thin layer in a sheet pan, this
nostalgic stuffing has plenty of delicious,
crispy edges. When buying challah, look
for a loaf that feels springy; when you
poke it, the loaf should slowly bounce
back to its original shape. The addition of
orange juice adds a lightly sweet, floral
flavor to this otherwise traditional dish.(^1) / 2 lb. crusty Italian bread, cut into
1-inch cubes (about 6 cups)
(^1) / (^4) cup extra-virgin olive oil
21 / 2 tsp. kosher salt, divided
(^3) / (^4) tsp. ground white pepper, divided
1 lb. challah bread, cut into 1-inch
cubes (about 16 cups)
2 large sweet onions, coarsely
chopped
1 large green bell pepper, coarsely
chopped
4 celery stalks, coarsely chopped
(^1) / 2 cup unsalted butter (4 oz.), cut
into pieces
(^1) / 4 cup chopped fresh flat-leaf
parsley
2 tsp. chopped fresh sage
(^1) / 4 tsp. poultry seasoning (such as
McCormick)
1 cup unsalted vegetable stock,
turkey stock, or chicken stock,
plus more, if needed
(^3) / 4 cup fresh orange juice
4 large eggs, lightly beaten
- Preheat oven to 325°F. Place Italian
bread cubes in a large bowl; drizzle olive
oil over bread while stirring constantly.
Season with^1 / 2 teaspoon salt and^1 / 4 tea-
spoon white pepper. Spread in a single
layer on a parchment paper–lined
rimmed baking sheet. Bake in preheated
oven until toasted, about 30 minutes,
stirring once halfway through cooking.
Set 3 cups Italian bread croutons aside.
(Bread will shrink during baking.)
Reserve any remaining croutons for
another use. - Spread challah bread cubes in a sin-
gle layer on 2 parchment paper–lined
rimmed baking sheets. Place 1 baking
sheet on top oven rack and the other on
bottom rack; bake at 325°F until challah
is dry, about 15 minutes, rotating baking
sheets top to bottom halfway through
cooking. Set challah croutons aside. - Working in 2 batches, pulse onions,
bell pepper, and celery in a food proces-
sor until finely chopped, about 3 times. - Melt butter in a large skillet over
medium-high until sizzling. Add onion
mixture, parsley, and sage, and cook,
stirring often, until vegetables are just
tender but not browned, about 15 min-
utes. Stir in poultry seasoning, remain-
ing 2 teaspoons salt, and remaining^1 / 2
teaspoon pepper. Cook, stirring con-
stantly, until fragrant, about 1 minute.
Remove from heat. - Whisk together stock, orange juice,
and eggs until thoroughly blended. Toss
together Italian bread croutons, challah
croutons, and onion mixture in a large
bowl until combined. Gradually pour
stock mixture into crouton mixture, stir-
ring constantly, adding more stock if
stuffing looks dry. Let stand 10 minutes. - Spread stuffing in an even layer on a
parchment paper–lined rimmed baking
sheet; cover tightly with aluminum foil.
Bake at 325°F until hot, about 30 min-
utes. Uncover and bake until lightly
browned, about 15 minutes. —NINA
FRIEND
MAKE AHEAD Bake the challah and
Italian bread croutons up to 1 day ahead.
NOTE You can substitute 3 cups store-
bought seasoned croutons for
homemade Italian bread croutons.
Reynolds Kitchens® Pop-Up Parchment
Sheets make Thanksgiving cleanup easy.
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