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18 Ratings
5 star values:
3
4 star values:
4
3 star values:
8
2 star values:
2
1 star values:
1
Back to Emeril’s Wild-Mushroom Stuffing
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Emeril’s Wild-Mushroom Stuffing
Recipe Summary
prep: 20 mins
total: 35 mins
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
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
Cook's Notes
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.
Gallery
Emeril’s Wild-Mushroom Stuffing
Recipe Summary
prep: 20 mins
total: 35 mins
Yield: Makes 2 cups
Gallery
Emeril’s Wild-Mushroom Stuffing
Emeril’s Wild-Mushroom Stuffing
Emeril’s Wild-Mushroom Stuffing
Recipe Summary
prep: 20 mins
total: 35 mins
Yield: Makes 2 cups
Recipe Summary
prep: 20 mins
total: 35 mins
Yield: Makes 2 cups
prep: 20 mins
total: 35 mins
prep:
20 mins
total:
35 mins
Yield: Makes 2 cups
Makes 2 cups
Ingredients
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
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.
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 Notes
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.
Cook’s Notes
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.
Reviews
Add Rating & Review
18 Ratings
5 star values:
3
4 star values:
4
3 star values:
8
2 star values:
2
1 star values:
1
Reviews
Add Rating & Review
18 Ratings
5 star values:
3
4 star values:
4
3 star values:
8
2 star values:
2
1 star values:
1
Add Rating & Review
18 Ratings
5 star values:
3
4 star values:
4
3 star values:
8
2 star values:
2
1 star values:
1
18 Ratings
5 star values:
3
4 star values:
4
3 star values:
8
2 star values:
2
1 star values:
1
18 Ratings
5 star values:
3
4 star values:
4
3 star values:
8
2 star values:
2
1 star values:
1
- 5 star values:
- 3
- 4 star values:
- 4
- 3 star values:
- 8
- 2 star values:
- 2
- 1 star values:
- 1
All Reviews for Emeril’s Wild-Mushroom Stuffing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Emeril’s Wild-Mushroom Stuffing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
