Emeril's Wild Mushroom Dressing
Emeril's Thanksgiving Stuffing Showdown
Thanksgiving is just around the corner, and while those turkeys are ducking for cover, there's a kinder, gentler job to be done, and Chef Emeril Lagasse's the man to do it: His annual shootout over the kind of stuffing to make for that little gobbler.
Emeril prepared five stuffings recipes for Good Morning America, among them, Wild Mushroom. Try his recipe in your own kitchen this Thanksgiving.
Preheat the oven to 350?? F. Butter a 6-cup baking dish with the butter and set aside.
In a bowl, soak the bread cubes in the milk.
In a large saute pan or skillet, cook the bacon over medium-high heat until crisp and the fat is rendered. Remove with a slotted spoon and drain on paper towels. To the fat in the pan, add the onions, celery, garlic and Essence, and cook, stirring, until softened, 5 to 6 minutes.
Add the mushrooms and continue to cook until the mushrooms have released their liquid and are soft, about 4 minutes. Add the Marsala, stirring with a wooden spoon to deglaze the pan, 1 1/2 to 2 minutes. Remove from the heat and let cool completely.
Squeeze the excess milk from the bread and place in a large mixing bowl. Add the eggs and mix well, breaking up the pieces of bread. Add the mushroom mixture, bacon, chopped thyme and oregano, and salt and pepper to taste. Bake until golden brown and cooked through, 45 minutes.
Remove from the oven and let rest for 10 minutes before serving.
Chef Emeril Lagasse, ??2002