• WEATHER ALERT Winter Weather Advisory

Thanksgiving ideas from Renaissance Hotel

November 13, 2008 9:47:39 AM PST
Robert Sikkila is executive sous chef at the Renaissance Hotel and he has some creative recipes.Pretzel bread dressing with wild mushrooms

Serves 8
1/2 lb. smoked bacon cut into matchstick strips
1/2 lb. mixed wild mushrooms
1 large spanish onion diced
1/2 cup diced celery
1 tsp chopped fresh thyme
1 tsp chopped fresh sage
6 cups toasted pretzel bread croutons
2 1/2 cups chicken broth
salt and pepper to taste


Slowly brown bacon in a saucepot, keep the rendered fat in the pot. add mushrooms, onions, celery and herbs, saute until soft. Add the chicken broth and bring to a simmer. Add the croutons and remove from the heat. Stir thoroughly and check the seasoning. Cover and let the liquid absorb. serve as/is or spoon the mixture into individual buttered ramekins. Bake in a 400 degree oven for 20 minutes until browned. pull from oven and let the dressing rest for 5 minutes. Turn out on serving platters.



Pretzel bread dressing with wild mushrooms

Serves 8
1/2 lb. smoked bacon cut into matchstick strips
1/2 lb. mixed wild mushrooms
1 large spanish onion diced
1/2 cup diced celery
1 tsp chopped fresh thyme
1 tsp chopped fresh sage
6 cups toasted pretzel bread croutons
2 1/2 cups chicken broth
Salt and pepper to taste

Slowly brown bacon in a saucepot, keep the rendered fat in the pot. Add mushrooms, onions, celery and herbs, saute until soft. Add the chicken broth and bring to a simmer. Add the croutons and remove from the heat. Stir thoroughly and check the seasoning. Cover and let the liquid absorb. Serve as/is or spoon the mixture into individual buttered ramekins. Bake in a 400 degree oven for 20 minutes until browned. Pull from oven and let the dressing rest for 5 minutes. Turn out on serving platters.


Load Comments