Very Wild Mushrooms Stuffing

Something to Share
Each Thanksgiving we make our annual dinner than consisted of turkey, wild mushrooms stuffing, cranberry sauce, orange sweet potato and a pumpkin pie all made homemade.  Family and friends have asked for this recipe and others.  Once again this was are all time best dish.  For Christmas we added the turkey legs and wings to the top and cooked it.  Removed legs and wings to brown the top of bread.  It cuts the time for cooking the turkey body.   

 I still see my dad's eyes as I grabbed the stuffing and headed downstairs.  I wanted to document what it looked like to show others.  I was told I had 2 minutes and that was all I needed. 

Very Wild Mushrooms Stuffing 

- version of Emeril Lagasse recipe

5 cups fresh white bread, crust removed and cubed (best version with sundried tomato bread)

1 ½ cups milk

6 slices apple bacon, sliced into ¼-inch pieces

1 ½ onions, finely chopped

3 ribs celery, finely chopped

1 tablespoon minced garlic

1 pound assorted mushrooms, sliced

        (best version with dried portabella, shiitake & woodear mushrooms.  Using mushroom juicy.)

1 cup Marsala wine

1 egg, lightly beaten

1 ½ tablespoons chopped fresh thyme

1 ½ tablespoons chopped fresh oregano

¾ cup chicken broth, or as needed

Salt and freshly ground black pepper, to taste

2 tablespoons fine dry breadcrumbs

Cooking Directions

In a bowl, soak the bread cubes in the milk.
In a saute pan, cook the bacon over medium-high heat until crisp and fat has rendered. Add the onion, celery, and garlic and cook until softened, about 5 minutes. Add the mushrooms and cook, stirring, until they have released their liquid and are soft, 4 to 6 minutes. Add the Marsala and cook until nearly evaporated. Remove from the heat and set aside until completely cooled.
Preheat the oven to 375 degrees F and butter a 9-inch square baking dish.
Squeeze any excess milk from the bread and place the bread in a large mixing bowl. Add the egg, mushroom mixture, chopped thyme and oregano, and enough broth to moisten the stuffing. Season with salt and pepper to taste.
Transfer mixture to the prepared baking dish and then sprinkle with the breadcrumbs. Cover with aluminum foil and bake for 45 minutes, then uncover and continue to cook until lightly browned on top and heated throughout, 15 to 30 minutes longer.