All “Dressing’d” Up With ‘Shrooms and Cippolini

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It’s my exceptional Thanksgiving dressing.

I know it’s dressing because I’m not stuffing it up a bird, but doesn’t stuffing sound more Thanksgiving-ish? Anywho, dressing/stuffing is a crowd-pleaser in my house, and a requirement on the Thanksgiving table or my family would surely riot!

This is the dressing I have been perfecting for years and years, and I really think it’s the best combination of players. Non-negotiables for me in a crave-able dressing is a soft and chewy bread that has a crusty crust, but not so hard that it’s a jawbreaker. Ciabatta fits this bill perfectly. Lots of celery, cipollini onions, wild mushrooms, a ton of parsley, and maybe the addition of sage, and way more broth than you think you would ever need.

Some add egg, but I don’t want the custard, dense consistency that egg gives. The dressing should be extremely moist, exceptionally savory, and the best drowned-in gravy!

All "Dressing'd" Up With 'Shrooms and Cippolini
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All “Dressing’d” Up With ‘Shrooms and Cippolini

Recipe by Chef JenCourse: SidesDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 – 2 lb loaf ciabatta bread

  • 8 Tbsp butter, divided

  • 4 stalks celery, diced

  • 1 lb cippolini onion, peeled and quartered or cut into bite-size wedges

  • 1 lb wild mushrooms, chanterelles, oysters, etc., or crimini, torn or cut into bite-size pieces

  • 1 bunch parsley, roughly chopped

  • 6 cups turkey broth, or sub Better Than Bouillon Turkey base, or Roasted Chicken

  • 2 tsp Kosher salt

  • Freshly ground black pepper

Directions

  • The Day Before: Tear the ciabatta loaf into bite-sized pieces, and lay it out in a single layer on a sheet pan to dry slightly. Do not dry for longer than 24 hours.
  • The Day Of: Heat 2 Tbsp of butter in a saute pan and add the celery, cippolini onion, and mushrooms. Cook until softened, and start to caramelize. Place in a bowl with the bread. Add the parsley and stir to combine.
  • Preheat the oven to 375 degrees. Slowly add the broth to the bread and vegetable mixture, stirring gently so the bread absorbs the liquid but does not break up into smaller pieces. Season with salt and pepper.
  • Place the dressing in a baking dish, and dot the top with the remaining 6 Tbsps of butter. Can be refrigerated or held at room temperature at this point until ready for baking. Bake for 35-40 minutes until golden brown on top.

Notes

  • This post contains an Amazon Associate Affiliate link. I may receive a small commission should you buy from these links! This helps me buy more products to cook and share with you.