| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Home3 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Buttermilk or egg bread |
| 3 |
tb |
Butter |
| 2 |
tb |
Oil |
| 2 |
|
Diced yellow onions |
| 1 |
lb |
Sliced white mushrooms |
| 1/2 |
lb |
Sliced shitake mushrooms |
| 3 |
|
Sliced celery stalks |
| 1/4 |
c |
White wine |
|
|
One lemon; juice of |
| 2 |
ts |
Fresh tarragon |
| 1/2 |
c |
Chopped parsley |
| 1 |
c |
Chicken stock |
| 2 |
|
Beaten eggs |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Directions: Cube the bread and place on a cookie sheet. Bake at 400
degrees, stirring often, until golden brown. Transfer to a large
bowl. In a large saut. pan, heat the butter and oil until hot. Add
the onion and reduce heat to low. Allow the onions to cook until
golden and caramelized, about 20 minutes. Add the mushrooms and
celery and cook briefly. Add the wine and lemon juice. Remove from
heat. Add the mushroom mixture to the cubed bread and stir in the
tarragon, parsley, chicken stock and eggs. Salt and pepper to taste.
Spray a large casserole dish with non-stick cooking spray. Place
stuffing into dish and cover with foil. Bake at 325 degrees for 30
minutes. Remove the foil and bake an additional 30 minutes or until
golden.
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