Wild Mushroom Stuffing for Turkey Roulade (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 cup fresh white bread (such as ciabatta), crust removed and cubed |
1/2 cup milk |
2 slices apple bacon, sliced into 1/4-inch pieces |
1/21/2 onion, finely chopped, or 3/4 cup finely chopped onion |
1 rib celery, finely chopped, or 1/4 cup finely chopped celery |
2 garlic cloves, minced or 1 teaspoon minced garlic |
5 ounces assorted mushrooms, sliced (such as shiitake and oyster, about 2 cups) |
1/4 cup marsala wine |
2 eggs |
1/2 tablespoon chopped fresh thyme |
1/2 tablespoon chopped fresh oregano |
salt and pepper, to taste |
Directions:
1. In a small bowl, soak bread cubes in milk.
2. In a saute pan, saute bacon over medium-high heat until crisp and all fat is rendered. Add onion, celery, and garlic and cook until softened, about 5 minutes. Add mushrooms and continue to cook until mushrooms have released their liquid and are soft, about 4 minutes. Deglaze with Marsala and cook for 1 1/2 to 2 minutes. Remove from heat and allow to cool completely.
3. Squeeze excess milk from bread and place bread in a large mixing bowl. Add eggs and mix well, breaking up pieces of bread. Add mushroom mixture, chopped thyme and oregano, and salt and pepper to taste.
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