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BackstoryThis stuff is amazing.I first made it for my interanational Thanksgiving in Germany, and it was gone too fast! I think I will make it every year!
courtesy Food Network
- 8 slices white bread, cut into 1/2-inch pieces
- 1 1/2 pounds mixed mushrooms, such as cremini and shiitake
- 2 to 3 tablespoons unsalted butter, plus more for the pan
- 2 tablespoons extra-virgin olive oil
- 6 shallots, sliced
- 4 cloves chopped garlic
- 1 tablespoon minced fresh rosemary
- 1/4 cup Cognac, or other brandy
- 2 cups chicken broth, homemade or low-sodium canned
- 2 teaspoons kosher salt
- 1 cup heavy cream
- 3 large eggs, beaten
- Freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- Preheat the oven to 350 degrees F.
- Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes.
- Set aside to cool.
- Trim the dry part from the bottom of the cremini stem and quarter.
- Stem and quarter the shiitakes.
- Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat.
- Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes.
- Add an additional tablespoon of butter, if needed, to prevent sticking.
- Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy.
- Stir in the chicken broth and salt and bring to a simmer.
- Whisk the cream, eggs, and pepper, to taste, in a large bowl.
- Add the bread, mushroom mixture, and parsley and toss until the bread is moistened.
- Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour.
- Let dressing sit for 15 minutes before serving.
- I subbed Pear Nectar for the Cognac, used a non-fat cream, and used a very hearty dark German bread in place of white. Results were just as good, and a wee bit better for you!