Interweave allusions of Italy into the dressing with your all American roast turkey. A festival of color, it pairs the traditional vegetables, onion and celery, with bright coral colored carrots and rich earthy criminis. Day-old chewy ciabatta soaks up loads of broth. Seal the deal with bacon and fresh rosemary. The dressing looks like sunset in a dish with its coral glow. Enjoy an Italian twist for Thanksgiving with this savory dressing.
Ciabatta and Mushroom Dressing
3 thick slices
2 tsp Butter
1 large Onion, diced
1 medium Carrot, diced
1 Celery Stalk, diced
10-12 medium Crimini Mushrooms, diced
1 Tbsp chopped fresh Rosemary Leaves
2 cloves Garlic, Minced
1/2 tsp Sage
1/2 tsp poultry seasoning
1 tsp Pepper
1 16-oz day old ciabatta loaf, cut into 1/2-inch cubes
2/3 cup freshly grated Parmesan Cheese
1-1 ¼ cups chicken broth
1 Egg, beaten
1. Cook bacon in a large pot. Remove to a plate lined with paper towels to cool. Drain fat from pot.
2. In the same pot, melt butter then add onions, carrot, celery, mushroom, rosemary and garlic. Sauté until tender scraping the bacon drippings off the pan, about 10-12 minutes.
4. Add bread cubes, bacon and cheese and thoroughly combine.
5. Add the chicken broth, stir, then adjust for salt. Add egg and mix.
6. Spoon into a greased 9X13 dish. Cover with oil-spray foil to keep the dressing from sticking. Bake at 350 degrees for 30 minutes then remove the foil and bake for 15 more minutes or until top is crisp and golden.
• Omit the parmesan cheese.
• Exchange crimini for button mushrooms.
sauces over under and through