Wednesday, February 22, 2012

Caramelized Onion-Mushroom Dressing

I have been following the Cajun Delights blog for some time now. Marguerite always has great food and music. It's a must-follow!

We made this dressing when we tried out our new infrared turkey cooker the other day. It is really good. I really liked the idea of using torn French bread instead of leftover sliced bread chunks. I'll be using French bread in all future dressings I make, that's for sure!

Makes: 8 servings
Prep time: 15 minutes
Cook time: 90 minutes
Printable Recipe


  • 1 lb loaf French bread, torn into bite-sized pieces
  • 1 stick butter
  • 2 large yellow onions, chopped
  • 1 lb fresh mushrooms, cleaned, sliced
  • 2 stalks celery, diced
  • 1 tablespoon (or more) Cajun seasoning
  • 1 teaspoon dried thyme leaves
  • 1/2 cup fresh parsley, chopped
  • 1 cup chicken broth (you might need slightly more or less)
  • 2 eggs, beaten

1. Preheat oven to 325 F.

2. Spread bread pieces out on a baking sheet and bake 10-15 minutes, turning at least once. Bake until golden. Depending on the bread, this may take longer then 15 minutes. Remove and place in a large bowl.

3. Melt the butter over medium heat in a large skillet. Add the onions and cook 15-20 minutes, until caramelized.

4. Add the mushrooms and celery and cook until tender, about 10 minutes.

5. Add vegetable mixture and the spices and herbs to the bread crumbs. Toss to mix.

6. Add broth to skillet and bring to a boil, scraping any brown yum-yums that were left in the pan from cooking the vegetables. Pour over the bread and toss to coat.

7. Add eggs and mix gently. Spray a 13" x 9" baking dish with non-stick spray. Pour in the dressing spread out evenly. Bake covered with foil for 30 minutes. Remove foil and bake another 10-20 minutes or until golden.

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