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BREAD DRESSING WITH APPLES, MUSHROOMS AND WALNUTS
1 ounce dried mushrooms rehydrated in 2 c hot water
5 tablespoons unsalted butter
1 1/2 cups medium diced onion
1 1/2 cups celery, in medium dice
1 apple (peeled or scrubbed), cored and cut into medium dice
1 pound sliced mushrooms (a mixed blend of seasonal is best)
Salt and pepper to taste
10-12 c large cube dried bread seasoned with your favorite herbs
1 1/2 cups walnut pieces
2 1/2 to 3 cups low-salt vegetable broth or water
Preheat the oven to 400°. Butter a 9 x 13-inch casserole dish.
Squeeze the liquid from the dried mushrooms, and strain soaking liquids, reserve. Roughly chop the mushrooms and set aside.
Melt 2 tablespoons of the butter in a large skillet over medium-low heat. Add the onion and celery and cook until softened, then transfer to a large bowl. Melt 1 tablespoon butter in the same skillet, add the apple and cook over high heat for 2 minutes, until brown but still firm, add to the onion mixture. Melt the remaining 2 tablespoons butter in the same skillet. Add the fresh mushrooms and saute until tender, add to the mixture, toss to blend and season with salt and pepper.
Put the bread (or packaged, preseasoned dressing) in the large bowl, toss with the mixture, chopped dried mushrooms and walnuts. Drizzle 1 c of mushroom liquid over the bread mix and fold in, repeat with 2nd cup, 1 cup at a time of vegetable broth, folding together each time until the dressing is very moist but not soggy. Taste and adjust final seasoning.
Transfer to the prepared casserole dish and bake, uncovered, for about 40 minutes, until the top is brown and crispy. If you prefer a moister dressing, use a casserole that is deeper and has less surface area. Makes enough for 10 to 12 side dishes. |
