Martha Stewart Thanksgiving Dressing Recipe with Wild Mushrooms
Can’t wait for Thanksgiving? Neither can I! And of course, to enjoy the best possible celebration with your family and friends, you need a deliciously-cooked turkey. You might already have a recipe or two in mind, but have you thought about the dressing? You can’t have a proper Thanksgiving dinner without dressing! Don’t know where to start looking for ideas? Why not try our very own version of the Martha Stewart Thanksgiving dressing recipe?
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How to Make Martha Stewart Thanksgiving Dressing?
Thanksgiving is one of the most beloved and important holidays for many Americans. When we are sitting at the dining table, surrounded by our family, closest friends, and a dinner that has been in our plans for weeks now, we can’t help but feel grateful for everything we have in our lives. It’s not only about the food itself, but about maintaining traditions as well. And no Thanksgiving meal is complete without a home-cooked and exquisite dressing, or called by some – stuffing. But is there a difference between the two?
What’s The Difference Between Stuffing And Dressing For Thanksgiving?
For many American families, there is no difference between the two, but in most cases, there is a big one. Stuffing is the food that is cooked in the cavity of the Thanksgiving turkey, and it’s more flavorful as it soaks up all its ingredients. Dressing, on the other hand, is a separately prepared dish, cooked outside the turkey and usually in a casserole.
Also read: Quick & Easy Last Minute Friendsgiving Dishes Guaranteed to Make an Impression!
Wild Mushroom Martha Stewart Thanksgiving Dressing Recipe
Now that you are informed about the difference between the aforementioned two important & tasty Thanksgiving dishes, let’s make bake a delightful dressing inspired by one of Martha Stewart’s classic recipes!
What you’ll need:
- ½ cup/118 ml dry white wine
- 2 ½ cups/600 ml chicken broth
- 3 large eggs, lightly beaten
- 1 stick unsalted butter
- 1 leek (white and pale-green parts only), cut and thinly sliced
- ¾ cup/98 gr hazelnuts, toasted and coarsely chopped
- 1 ½ pounds mixed wild and cultivated mushrooms, cleaned, trimmed, and thinly sliced
- 1 onion, finely chopped
- 3 tbsp. fresh thyme leaves
- 1 ½-pound day-old chewy rustic bread loaf, crust removed
- Coarse salt and freshly ground pepper
- Start by preheating the oven to 375°F/190°C. Take out a 2 1/2-quart baking dish and brush it with butter.
- In a large pan over medium heat, melt 2 tablespoons of butter. Add in the leek, onion and 1/2 teaspoon of salt. Cook, stirring occasionally, until all is softened, about 7–8 minutes. Stir in the thyme and transfer all to plate.
- Take the pan and return it to the stove, raising the heat to medium-high. Melt 2 more tablespoons of butter. Sauté half of the mushrooms with 1/2 teaspoon salt, while stirring occasionally, until they reach a golden-brown color. About 3–4 minutes. Transfer to the plate with the previous mixture. Proceed to sauté the other half of the mushrooms the same way, and again transfer to the same plate.
- Return the pan to the stove again on medium-high heat. Now add in the wine and bring to boil. Cook until it is reduced by half, then add in the chicken broth, and bring to simmer.
- Take out a large bowl and place the chewy bread. Pour the broth mixture over it, and toss until it is evenly absorbed. Proceed to gently stir in the mushrooms, leek and onion, along with the nuts and eggs. Season with pepper.
- Transfer the dressing to the prepared baking dish. Cover it and bake for 30 minutes. Uncover the dish, dot with 2 tablespoons of butter, and bake again until the top is golden brown and crisp. This takes 30–35 minutes. Let the Thanksgiving dressing cool for 30 minutes before serving.