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The Four Graces

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Chanterelle and Spinach Dressing

Recipe Date:
May 25, 2015
Serving Size:
8
Cook Time:
01:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 3/4 cup unsalted butter, divided (1 1/2 sticks)
  • 1 tbsp olive oil
  • 1 lb chanterelle mushrooms cut into 1/2-inch dice (about 9 cups)
  • 3 cups chopped onions (about 1 pound)
  • 2 cups chopped celery (4 to 5 stalks)
  • 1/4 cup chopped fresh Italian parsley
  • 2 tbsps chopped fresh sage
  • 2 tbsps chopped fresh thyme
  • 1 5 oz container or bag baby spinach leaves
  • 12 cups (generous) 1-inch cubes day-old ciabatta bread with crust (about 1 1/4 pounds)
  • 2 large eggs
  • 1 1/2 tsps fine sea salt
  • 1 tsp coarsely ground black pepper
  • 1 cup low-salt chicken broth or vegetable broth (or more)
Directions

Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.

Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.

Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.

Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.

Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.