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Wild Mushroom Stuffing for Turkey Roulade

  • 2servings

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsCopper, Natrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup fresh white bread (such as ciabatta ), crust removed and cubed

  2. 1/2 cup milk

  3. 2 slices apple bacon, sliced into 1/4-inch pieces

  4. 1/21/2onion, finely chopped, or 3/4 cup finely chopped onion

  5. 1 rib celery, finely chopped, or 1/4 cup finely chopped celery

  6. 2 garlic cloves , minced or 1 teaspoon minced garlic

  7. 5 ounces assorted mushrooms, sliced (such as shiitake and oyster , about 2 cups)

  8. 1/4 cup Marsala wine

  9. 2 eggs

  10. 1/2 tablespoon chopped fresh thyme

  11. 1/2 tablespoon chopped fresh oregano

  12. Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. In a small bowl, soak bread cubes in milk.

  2. In a saute pan, saute bacon over medium-high heat until crisp and all fat is rendered. Add onion, celery, and garlic and cook until softened, about 5 minutes. Add mushrooms and continue to cook until mushrooms have released their liquid and are soft, about 4 minutes. Deglaze with Marsala and cook for 1 1/2 to 2 minutes. Remove from heat and allow to cool completely.

  3. Squeeze excess milk from bread and place bread in a large mixing bowl. Add eggs and mix well, breaking up pieces of bread. Add mushroom mixture, chopped thyme and oregano, and salt and pepper to taste.

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