Herbed Mushroom Bread Pudding - cooking recipe

Ingredients

1 large onion, chopped
6 Tbsp. butter
3/4 lb. fresh mushrooms, sliced thinly
3 Tbsp. tawny port
1 1/2 tsp. thyme
1/4 c. chopped parsley
1 1/2 tsp. sage
3/4 c. celery, finely chopped
1 lb. loaf good Italian bread
3 eggs, lightly beaten
2 1/4 c. chicken, beef or vegetable stock

Preparation

Preheat oven to 350\u00b0.
Butter and line a loaf pan with waxed paper.
Tear bread into small pieces (should be about 9 cups) onto a baking sheet.
Bake 15 minutes, until dry.
Set aside.
Reduce oven heat to 250\u00b0.
Saute onion in butter in a large frying pan until limp.
Add mushrooms and cook until the liquid has almost evaporated.
Add wine and spices and cook 3 minutes.
Transfer mixture to a large bowl.
Add celery, bread, eggs, stock and salt and pepper to taste.
Let sit 5 minutes, stirring occasionally. Pack into the prepared loaf pan.
Top with waxed paper and press firmly.
Place the loaf pan in a roasting pan with about 2 inches hot water and bake 1 hour.
Remove waxed paper from top.
Turn out onto a serving platter and remove remaining waxed paper.
Serve with gravy, if desired.
This is a great substitute for traditional dressing served with poultry.
Serves 8.