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.
