Photo: Andrew Ridley
Sourdough, Wild Mushroom, and Bacon Dressing
15 ingredients
Makes 8 servings
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Estimated Nutrition (whole recipe, rough)
1180
Calories
66g
Protein
40g
Fat
139g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sourdough | 1 slice (36g) | 93 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Oyster Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Unsalted butter, for the baking dish
- 1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
- 1/2 pound shiitake mushrooms, stemmed and coarsely chopped
- 1/2 pound oyster mushrooms, coarsely chopped
- 1 pound cremini mushrooms, thinly sliced
- 4 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 3/4 pound slab bacon, cut into 1/2-inch dice
- 1 large Spanish onion, finely diced
- 5 cloves garlic, finely chopped
- 4 to 6 cups chicken stock, homemade or store-bought, as needed
- 2 tablespoons finely chopped fresh sage
- 2 tablespoons finely chopped fresh thyme
- 1/2 cup chopped fresh flat-leaf parsley
- 2 large eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes