Tag: dressing

Creamy Eggless Blue Cheese Dressing That Tastes Just Like the Restaurant
[ad_1]
This easy Eggless Blue cheese Dressing is creamy, bold, and packed with classic restaurant-style flavor—without eggs. Made with simple ingredients, it solves the biggest pain point for allergy families: a safe blue cheese dressing you can actually trust. The texture is rich, the flavor is sharp and savory, and it works just as well on salads as it does as a dip. No one will ever guess it’s egg-free.
Oriana’s Thoughts On The Recipe

This Eggless Blue cheese Dressing is one of those recipes I didn’t realize how much I missed until I finally made it at home. I wanted that classic, bold, creamy blue cheese flavor you get at a good restaurant—without worrying about eggs or hidden ingredients I couldn’t trust.

For years, blue cheese dressing was completely off-limits in our house. So many store-bought and restaurant versions rely on eggs, and as an allergy mom, that always felt frustrating for something that should be simple. After more than a decade of cooking and baking without eggs, I knew it had to be possible to make a version that didn’t feel like a compromise.

This recipe makes me genuinely happy. It’s safe, reliable, and honestly just really good. It’s the kind of dressing I feel confident serving my family—tossed into a salad, drizzled over a wedge, or set out with veggies and wings for an easy, casual dinner at home.

Why You’ll Want to Try My Recipe

Classic restaurant flavor: Bold blue cheese taste with just the right tang.

Completely egg-free: Safe for families managing egg allergies.

Ultra-creamy texture: Rich and smooth without mayo made with eggs.

Simple ingredients: No hard-to-find items or specialty products.

Versatile: Perfect for salads, dipping veggies, or serving with wings.

Make-ahead friendly: Tastes even better after chilling.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

Eggless Mayonnaise: This gives the dressing its creamy base without any eggs. Use your favorite egg-free brand that you already trust. My favorite is Hellmann’s Plant-Based Mayo.

Sour Cream: Adds tang and richness. Full-fat works best for that classic texture.

Buttermilk: Thins the dressing and adds a gentle tang. Start with the amount listed and adjust if needed.

Lemon Juice: Brightens everything up and balances the richness.

Worcestershire Sauce: Adds depth and that subtle savory note. Check labels if you need it fish-free.

Garlic Powder: Smooth garlic flavor without overpowering the blue cheese.

Sugar: Just enough to balance the tang—not sweet.

Kosher Salt & Black Pepper: Simple seasoning that lets the cheese shine.

Crumbled Blue Cheese: The star of the show. Use a good-quality blue cheese you enjoy eating on its own.
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: This recipe relies heavily on dairy, so swapping everything won’t give the same result. If dairy is an issue, it’s best to look for a fully dairy-free blue cheese–style dressing, such Daiya Blue Cheeze Dairy-Free Dressing.

Fish-Free: Use a fish-free Worcestershire sauce or replace it with a splash of soy sauce or tamari if safe for your family.

Gluten-Free: Most ingredients are naturally gluten-free, but always double-check labels, especially Worcestershire sauce.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Mix the Creamy Base
In a large bowl, whisk together the eggless mayonnaise, sour cream, buttermilk, lemon juice, Worcestershire sauce, garlic powder, sugar, salt, and pepper until everything looks smooth and well blended.
Add the Blue Cheese
Gently fold in the crumbled blue cheese. Go easy here so you keep some texture instead of turning it completely smooth.
Chill and Let It Shine
Cover the bowl and refrigerate until you’re ready to use it. The dressing will thicken slightly, and the flavors will get even better as it chills. Before serving, give it a quick stir. If it’s too thick, add a splash of buttermilk. Taste, adjust if needed, and enjoy.
Recipe Tips For Success

➤ Troubleshooting Tips:

Dressing Feels Too Thick: Blue cheese dressing can thicken as it chills. Pro Tip: Whisk in 1–2 extra tablespoons of buttermilk until it’s just how you like it.

Blue Cheese Flavor Isn’t Strong Enough: Some blue cheeses are milder than others. Pro Tip: Gently mash a small portion of the blue cheese before folding it in.

Too Tangy for Kids: Lemon and blue cheese can feel bold for little ones. Pro Tip: Add a pinch more sugar or an extra spoon of sour cream to mellow it out.

Letting the dressing chill for at least 30 minutes really helps the flavors come together.

Stir gently when adding the blue cheese so you keep those nice little pockets of flavor.

Taste again after chilling and adjust salt or tang if needed.
Variations & Additions
- Add a pinch of smoked paprika for a subtle smoky flavor.
- Stir in a little fresh chives or parsley for a pop of freshness.
- Use extra blue cheese crumbles if your family loves it bold.
Serving Suggestions
- Drizzle over crisp salads, especially with romaine or iceberg, or buffalo meatballs.
- Serve as a dip for veggies, buffalo wings, or potato wedges.
- Spoon it over burgers or wraps for an extra creamy kick.
Storage and Freezing Instructions

Store this dressing in an airtight container in the refrigerator for up to 7 – 10 days. Give it a good stir before serving. Freezing isn’t recommended, as the texture can change once thawed.

Frequently Asked Questions

Recipe Card
Easy Eggless Blue Cheese Dressing

Oriana Romero

This easy eggless blue cheese dressing is creamy, tangy, and packed with bold blue cheese flavor—without eggs. Made with simple ingredients and ready in minutes, it’s a safe, allergy-friendly option that works beautifully as a salad dressing or dip.

Prep Time 5 minutes

Total Time 5 minutes

Servings 20 servings (2 tablespoons per serving) – 2½ cups total

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Pro Tip

For a thinner consistency, add an extra tablespoon or two of buttermilk. For a stronger blue cheese flavor, gently mash a small portion of the cheese before folding it in.

For a stronger blue cheese flavor, gently mash a small portion of the cheese before folding it in.

My favorite egg-free mayonnaise >Hellmann’s Plant-Based Mayo.

Store this dressing in an airtight container in the refrigerator for up to 7 – 10 days. Give it a good stir before serving. Freezing isn’t recommended, as the texture can change once thawed.

Yield: 2½ cups total. Servings: 20 (2 tablespoons per serving).

Food Allergy Swaps:
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: This recipe relies heavily on dairy, so swapping everything won’t give the same result. If dairy is an issue, it’s best to look for a fully dairy-free blue cheese–style dressing, such Daiya Blue Cheeze Dairy-Free Dressing.

Fish-Free: Use a fish-free Worcestershire sauce or replace it with a splash of soy sauce or tamari if safe for your family.

Gluten-Free: Most ingredients are naturally gluten-free, but always double-check labels, especially Worcestershire sauce.

Recipe Tips For Success:
➤ Troubleshooting Tips:

Dressing Feels Too Thick: Blue cheese dressing can thicken as it chills. Pro Tip: Whisk in 1–2 extra tablespoons of buttermilk until it’s just how you like it.

Blue Cheese Flavor Isn’t Strong Enough: Some blue cheeses are milder than others. Pro Tip: Gently mash a small portion of the blue cheese before folding it in.

Too Tangy for Kids: Lemon and blue cheese can feel bold for little ones. Pro Tip: Add a pinch more sugar or an extra spoon of sour cream to mellow it out.

➤ Extra Tips:

Letting the dressing chill for at least 30 minutes really helps the flavors come together.

Stir gently when adding the blue cheese so you keep those nice little pockets of flavor.

Taste again after chilling and adjust salt or tang if needed.

➤ Variations & Additions

Add a pinch of smoked paprika for a subtle smoky flavor.

Stir in a little fresh chives or parsley for a pop of freshness.

Use extra blue cheese crumbles if your family loves it bold.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 85kcalCarbohydrates: 2gProtein: 1gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 218mgPotassium: 34mgFiber: 0.03gSugar: 1gVitamin A: 77IUVitamin C: 0.4mgCalcium: 35mgIron: 0.05mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer Condiments dip salad dressing

Cuisine American

Calories 85

Keyword allergy-friendly creamy easy quick recipe
[ad_2]

Oriana Romero

Source link
February 3, 2026
Sausage and Cornbread Dressing – Simply Scratch
[ad_1]
Sausage and Cornbread Dressing is a delicious side dish to serve this Thanksgiving. Toasted cornbread is tossed with browned hot (or mild) sausage, sautéed onions, celery and fresh herbs. A sweet and savory combination that is a flavor explosion for your tastebuds. This recipe serves 10.

I’ve died and gone to cornbread dressing heaven.

While pulling together my Thanksgiving menu I usually go through my many notebooks of hand written recipes in search of something I’ve jotted down in the past and never got around to making. I was flipping through pages when I found this gem and I can’t believe I’ve never shared it! It’s a classic. Browned sausage, toasty cornbread and fresh herbs? A recipe SO simple yet packed with lots of flavor.

I then built the rest of menu around this stuffing. Did you see these cinnamon roasted hot honey sweet potatoes, giblet gravy or this apple and herb roasted turkey?

To Make This Sausage and Cornbread Dressing You Will Need:
- olive oil spray – For use ghee oil spray for pan.
- cornbread – Use homemade or store-bought.
- pork breakfast sausage – Use mild or hot pork breakfast sausage.
- celery – Lends earthy flavor and delicious texture.
- yellow onion – Adds a sweet and subtle onion flavor to the soup.
- parsley – Adds pop of green and herbaceous flavor.
- rosemary (fresh) – Adds a pine-like or woodsy flavor with notes of lemon, pepper and sage.
- sage (fresh) – Gives a woodsy, earthy and slight peppery flavor with notes of citrusy mint.
- thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
- low-sodium chicken broth – Use homemade or store-bought.
- egg – Needed to bind the stuffing ingredients together.
- kosher salt – Enhances the flavors in this recipe.
What type of Pork is best for Cornbread stuffing (err dressing)?

I like to use hot pork sausage because I think the subtle heat works nicely with the sweetness of the cornbread. However, mild pork sausage would be just as delicious.

Toast the Cornbread:

Preheat your oven to 400℉ (or 200℃).

Line a rimmed sheet pan with parchment and spray lightly with olive oil spray. Then cut cornbread into 1-inch cubes. You will need 6 cups or about 16 ounces total.

Arrange the cornbread cubes in an even layer and bake for 10 to 14 minutes, rotating the pan halfway through.

Once golden, remove and set aside to cool.

Reduce the oven temperature to 350°F (or 180°C).

Once cool, add to a large mixing bowl.

Meanwhile, brown 1 pound hot or mild pork breakfast sausage until fully cooked and browned.

Transfer to a paper towel lined plate and set aside.

Drain off all but 2 tablespoons fat from the sausage and add in 1½ cups sliced celery and 1 cup diced yellow onion. Cook on medium to medium-low heat until tender and the onions translucent. About 10 to 12 minutes.

To the cornbread, add the sausage, celery and onions.

Next, measure and add 1/2 teaspoon kosher salt, 2 tablespoons minced parsley and 1 tablespoon each of minced rosemary, sage and thyme.

To 1½ cups of low-sodium chicken broth, crack in 1 large egg and whisk until incorporated.

Pour that into the bowl with the stuffing ingredients.

Gently toss to combine.

I like big pieces of cornbread along with some crumbles in my stuffing. However, feel free to mix it up however you prefer.

Spray a 3-quart casserole dish with olive oil spray and transfer the stuffing mixture.

Bake (at 350℉ or 180℃) and for 30 minutes, rotating halfway through, or until the top is golden brown. Serve immediately.

Can You make Cornbread Dressing in advance?

Yes! After transferring the stuffing mixture to the casserole dish, cover tightly with plastic wrap and refrigerate 1 to 2 days! Then uncover and bake when you’re ready.

Click Here For More Stuffing Recipes!

Enjoy! And if you give this Sausage and Cornbread Stuffing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10 servings

Sausage and Cornbread Dressing

Sausage and Cornbread Dressing is a delicious side dish to serve this Thanksgiving. Toasted cornbread is tossed with browned hot (or mild) sausage, sautéed onions, celery and fresh herbs. A sweet and savory combination that is a flavor explosion for your tastebuds.

Prep Time: 35 minutes

Cook Time: 30 minutes

Total Time: 1 hour 5 minutes

olive oil spray

16 ounces cornbread, cubed (or about 6 cups) – homemade or store bought

1 pound bulk pork breakfast sausage, hot or mild

1½ cups sliced celery

1 cup diced yellow onion

1/2 teaspoon kosher salt

2 tablespoons minced parsley

1 tablespoon minced rosemary

1 tablespoon minced sage

1 tablespoon minced thyme leaves

1½ cups low-sodium chicken broth, more or less to your preference

1 large egg

Preheat your oven to 400℉ (or 200℃) and lightly spray a 3-quart oven safe baking dish. Set aside.

Next, line a rimmed sheet pan with parchment paper and lightly spray with olive oil. Add cubed cornbread and bake 10 to 14 minutes or until toasted and golden brown. Set aside to cool slightly before adding to a large mixing bowl.

Reduce oven temperature to 350℉ (or 180℃).

Meanwhile, cook sausage in a skillet over medium heat until browned and fully cooked. Transfer to a paper towel lined plate (to absorb some of the lingering grease) before adding to the bowl with the cornbread.

Drain off all but 2 tablespoons of the fat from the skillet, discarding the rest. To the pan, add the celery and onion with a pinch of kosher salt. Stir and cook over low to medium-low for 10 to 12 minute or until celery is soft and onions translucent. Add this to the bowl with the cornbread and sausage. Add in 1/2 teaspoon kosher salt and all of the herbs.

Whisk the egg into the broth before pouring into the bowl with the stuffing ingredients. Gently toss to combine.

Transfer to the prepared casserole dish and bake on the middle rack of your preheated oven for 30 minutes or until the top is golden brown. Rotate the pan halfway through to ensure even cooking and browning.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1cup, Calories: 311kcal, Carbohydrates: 27g, Protein: 12g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 708mg, Potassium: 286mg, Fiber: 2g, Sugar: 8g, Vitamin A: 311IU, Vitamin C: 4mg, Calcium: 87mg, Iron: 2mg

Author: Laurie McNamara

Course: Side Dishes

Cuisine: American
This recipe was originally posted on November 15th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

[ad_2]

Laurie McNamara

Source link
November 12, 2025
Houston Restaurants Open for Thanksgiving 2025 – Houston Press

[ad_1]

This Thanksgiving — coming up on Thursday, November 28 — skip the stress of cooking and let Houston’s top restaurants treat you to a festive feast. From family-friendly affairs featuring classic roast turkey and all the fixin’s to prix fixe menus featuring bubbles, oysters and TK, here is where to celebrate the season of gratitude with a tasty meal in Houston this year.

The Audrey, 9595 Six Pines

Celebrate Thanksgiving November 27 from 2 to 9 p.m. with a three-course prix fixe featuring roasted parsnip bisque, herb-roasted turkey or chateaubriand and pumpkin pie. Cost is $55–$65 for adults and $18–25 for kids.

Bar Bludorn, 9061 Gaylord

The neighborhood taver is offering a three-course pre-fixe Thanksgiving menu ($75 per person), with a two-course children’s menu for $55. Guests can enjoy holiday classics like roast turkey, squash soup, and stuffing, alongside Bar Bludorn specialties including country ham beignets, steak tartare, steak frites and mushroom ravioli.

Bludorn, 807 Taft

Enjoy a special three-course Thanksgiving dinner of traditional favorites like roast turkey, stuffing, sweet potatoes, and pumpkin pie, alongside Bludorn signatures such as steak tartare, hanger steak and Oysters Everyway. The three-course menu is $105 per person, with a two-course children’s menu available for $55.

Brennan’s, 3300 Smith
Enjoy a three-course prix fixe feast of Creole and holiday classics in a cozy, festive atmosphere, open 11 a.m. to 7 p.m.; reservations required. Cost is $87 per person plus tax and tip. Call 713-522-9711.

Duck N Bao, multiple locations

Create your own Chinese-inspired Thanksgiving with crispy-skinned Peking duck, soup dumplings, specialty rice, noodles, seafood and vegetable plates. Open regular hours; walk-ins welcome.

Etoile Cuisine et Bar, 1101-11 Uptown Park

Étoile will be open for Thanksgiving with a special three-course menu ($78 per adult, $28 per child, plus tax and gratuity) — expect seasonal hors d’oeuvres like butternut squash soup with orange zest, Scottish smoked salmon with dill cream, or chilled shrimp with tarragon cocktail sauce; main courses including free-range roasted turkey with all the classics, braised Akaushi beef, Iberico pork skirt steak, seared salmon, or a fall vegetable risotto with white truffle oil; and vanilla bourbon pecan pie or warm pear and brioche pudding with chocolate sorbet.

Hongdae 33, 9889 Bellaire
Break from tradition with all-you-can-eat Korean barbecue in a vibrant, high-energy space. $33 per person for 90 minutes of unlimited food; a la carte drinks available. Walk-ins welcome; no reservations needed.

Leo’s River Oaks, 2009 West Gray

Guests can dine in style a three-course prix fixe from 2 to 9pm with — choose herb-roasted turkey ($75) or filet mignon ($85) with refined sides and pumpkin pie. Kids’ menu available.

Navy Blue, 2445 Times

The modern American seafood restaurant is hosting a festive three-course Thanksgiving dinner. Guests can choose from signature dishes like crab cakes, seafood gumbo, and seared scallops, as well as seasonal specials including roasted turkey roulade with puff pastry and sweet potato, and hanger steak with kale, bone marrow butter, and sauce bordelaise. The three-course menu is $85 per person, with a two-course children’s menu available for $55.

Rainbow Lodge, 2011 Ella

Celebrate Thanksgiving in lodge-style comfort with a three-course menu ($85 per adult, $45 child, plus beverages, tax and gratuity). Highlights include smoked duck gumbo, wild game tasting, Southern-style roast turkey with cornbread dressing and indulgent desserts like warm croissant bread pudding. Late-night snack packs with turkey, dressing, and gravy are also available to-go.

Remi, 1080 Uptown Park

Hotel Granduca’s Remi is offering a pre-fixe Thanksgiving menu with oven-roasted heritage turkey, truffled mac and cheese, spiced pumpkin tarts and artisanal apple Dutch pies in an elegant setting. Seating runs from 10:30 a.m. to 2:30 p.m. for $105/adult and $54/children 10+. Reservations required via OpenTable or at 713-418-1000.

Roma, 2347 University

Enjoy a three-course Thanksgiving meal with Italian twists ($55 adults, $25 kids, $35 optional wine pairing), with options from butternut squash soup and hand-carved turkey breast to pecan pie or pumpkin pie.

Tipping Point Restaurant and Terrace, 9787 Katy Freeway

Tipping Point will be open on Thanksgiving with a special a la carte or three-course menu for $75. Highlights include raspberry brie en croute, lamb duo with apple chutney, slow-roasted turkey with green beans, cornbread stuffing, rosemary mashed potatoes and a yeast roll, roasted rack of lamb and pecan pie.

Winsome Prime, 5888 Westheimer

Winsome Prime will be open on Thanksgiving Day from 10 a.m. to 4 p.m., offering a select menu of customer favorites and holiday specials.

This article appears in Jan 1 – Dec 31, 2025.

Related

[ad_2]

Brooke Viggiano

Source link

November 11, 2025
Creamy Avocado Salad Dressing – Simply Scratch
[ad_1]
Five minutes is all you need to whip up the Creamy Avocado Dressing! Delicious, healthy and perfect on your favorite salad!

I’m always looking for a new way to dress my salad. I LOVE making my own salad dressings and I just went back to the archives and counted about 50+ different salad dressings. Obsessed much?

Usually when I have salad I tend to take the ranch route because I love the way it clings to the lettuce leaves. And also because, well it’s ranch and ranch dressing is just plain awesome. The downside is that it isn’t so easy to whip up from scratch on a whim. However, since I’ve been consuming my weight in avocados lately I wanted to make a salad dressing out of a lonely ripe avocado that only had a day or so left before it became too soft, and eventually inedible.

Got five minutes? Then I suggest you make this healthy and lusciously creamy avocado salad dressing for sure!

To make This Creamy Avocado Dressing you will need:
- avocado – Use 1 large or 2 smaller avocados.
- garlic – Use 1 to 2 cloves depending on preference.
- lime juice – Freshly squeezed is best.
- avocado oil – Or use extra light olive oil.
- kosher salt – Start with 1/2 teaspoon and adjust to preference.
- freshly ground black pepper – Adds distinct bite and flavor.
How to get Ripe Avocados to LAST:

The trick to storing ripe avocados so they last is a no-brainer, it’s easy and effective and has saved me SO much money. First buy hard to the touch, bright green avocados and allow them to ripen on the counter. Once they are black, soft to the touch (NOT squishy) pop them into the fridge. Here is where they will last for quite a few days! You guys this has changed my life and I owe this trick to my sisters. No more wasted avocados!

Start by scooping out the flesh of 1 large avocado and add it to your mini food processor with 1 to 2 cloves peeled garlic, 1/2 a lime (juiced), 2 tablespoons avocado or olive oil, 1/2 teaspoon. salt and pepper to taste.

Alternatively, if you don’t have lime juice, lemon may be substituted.

Having a mini food processor will help make this whole process easier. I use mine ALL the time and it’s one essential kitchen appliance I highly suggest owning. They’re fairly cheap and great for small batch recipes like this one.

Next, secure the lid and puree until smooth. Also, make sure to scrape down the sides as you go.

Thin out dressing:

Lastly, if you want thinner dressing, pour in a little water at a time to thin it out to a desired consistency, I like to add 1/4 cup.

Finally add this dressing to your favorite leafy green salad or substitute it for mayo in a chicken salad! You could also eat it with tortilla chips or even a spoon. With that said, this may be the best creamy avocado salad dressing ever!

Enjoy! And if you give this Creamy Avocado Salad Dressing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings

Creamy Avocado Dressing

A simple yet flavorful, creamy avocado salad dressing! Yields 1 cup or 8 (2-tablespoon) servings.

Prep Time: 5 minutes

Total Time: 5 minutes

1 large avocado

1 clove garlic, peeled

1/2 tablespoon fresh lime juice, or lemon juice

3 tablespoons olive oil, or avocado oil

1/4 teaspoon kosher salt, or to taste

1/4 teaspoon ground black pepper, or to taste

water, as needed (I add up to 1/4 cup)

In a mini food processor add the peeled clove of garlic, avocado, lime or lemon juice, olive oil, salt and pepper.

Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with a little bit of water (1/4 cup or more) until it reaches a desired consistency.

Keep in an airtight container for at least a week, but 3 to 4 days is best.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 2tablespoons, Calories: 88kcal, Carbohydrates: 2g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 75mg, Potassium: 125mg, Fiber: 2g, Sugar: 1g, Vitamin A: 38IU, Vitamin C: 3mg, Calcium: 4mg, Iron: 1mg

Author: Laurie McNamara

Course: Homemade Ingredients & Condiments

Cuisine: American
This recipe was originally posted on April 14, 2014 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

[ad_2]

Laurie McNamara

Source link
August 13, 2024
Leek and Wild Mushroom Stuffing – Simply Scratch
[ad_1]
This Leek and Wild Mushroom Stuffing is extremely flavorful and simple to make. A mixture of sautéed shiitake, white button and (reconstituted) porcini mushrooms combined with leeks, garlic, lots of butter, white wine and cubed bread is an incredible side dish to turkey, ham or a wonderful addition to a vegetarian meal. Yields 10 to 12 servings.

Mushroom lovers unite.

My sister, Christine has been telling me about a leek and mushroom stuffing she makes on Thanksgiving for years now. Although she’s the only one who likes mushrooms, she still makes it just for her because she’s loves it that much. That’s the same situation I find myself in at my house. So I felt compelled to make this recipe asap because a) I love mushrooms, wine, butter and bread. b) If my sister loves it, then I know I will too. And c) Did I mention it has mushrooms, wine, butter and bread?

Let me just say that I’m so glad I made this recipe! This stuffing is SO flavorful and earthy yet the flavors of the garlic, leek and ever-so-subtle wine still shine. I know, I know, typically stuffing or dressing recipes are reserved for Thanksgiving, but why? I don’t make nor follow most rules, and so I couldn’t wait to make share this recipe here with you because it really is that good.

And I happen to feel this would be great whether you serve it with roast turkey, a holiday ham or as an addition to a vegetarian feast.

To Make This Wild Mushroom Stuffing You Will Need:
- dried porcini mushrooms – I ordered mine from Amazon because no major stores had it in stock. I’ve linked it in the recipe printable.
- hot water – This will reconstitute the mushrooms. Save the soaking liquid-gold as you will need it in the recipe.
- butter – The original recipe didn’t mention salted or unsalted. So I used unsalted.
- shiitake mushrooms – Remove stems (discard) and slice.
- button mushrooms – Trim ends and slice.
- leek – Be sure to chop, rinse well and pat dry. Sand and dirt like to hide in all those layers. I use a salad spinner for this.
- garlic – Adds distinct punchy flavor.
- dry white wine – Like chardonnay (I use un-oaked) or sauvignon blanc. Use one you like to sip!
- thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
- baguette – The original recipe calls for 12 ounces, however I feel 16 ounces would be fine too.
- kosher salt – Enhances the flavors in this recipe.
- freshly ground black pepper – Adds some subtle bite and flavor.
- egg – Needed to bind the stuffing ingredients together.
Preheat your oven to 350℉ (or 180℃).

Grease a 9×13 baking dish with butter.

Soak The Dried Porcini Mushrooms.

Add 1/2-ounce of dried porcini mushrooms to a heat-safe bowl. Pour 1-1/2 cups hot (boiling) water over top and let soak for 30 minutes.

After 30 minutes, use a slotted spoon to remove the mushrooms and transfer to a cutting board and finely chop. Pour the soaking liquids into another small bowl, leaving behind any sediment. Save and set this liquid gold off to the side, you will need it later in the recipe.

Make The Stuffing:

Meanwhile, cube up a 12 to 16 ounce baguette into bite-size pieces and add to a large mixing bowl.

In a 6 to 7-quart dutch oven over medium-high heat, add 1 cup butter and 12 ounces sliced shiitake and 16 ounces button mushrooms. Stir and cook until softened, about 10 minutes.

Add in 1-1/2 cups chopped leeks (that have been rinsed and patted dry) and 6 cloves chopped fresh garlic. Stir and cook for 5 minutes.

Next add in the chopped porcini and 1 tablespoon chopped fresh thyme.

Pour in 2 cups dry white wine (yes, 2 cups) and cook until evaporated, or about 5 minutes.

Note: I can never get the wine to completely evaporate and that’s okay, it will evaporate when in the oven and makes for a delicious and moist stuffing without being overly wine-y – in my opinion.

Transfer the mushroom leek mixture to the bowl with the bread. Season with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss to combine.

Pour in enough of the porcini soaking liquids to moisten. I only add 1/2 cup and froze the remaining in an ice cube tray for a later use.

Taste one last time and season with more salt and pepper if desired.

Once seasoned, pour in 1 large beaten egg.

Toss one last time to combine.

Transfer the stuffing mixture to the prepared pan. Bake on the middle rack of your preheated oven for 40 minutes.

Remove and serve immediately.

It smells absolutely heavenly.

What To Serve with Leek and Wild Mushroom Stuffing:

Click Here For More Holiday Recipes!

Enjoy! And if you give this Leek and Wild Mushroom Stuffing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10 servings

Leek and Wild Mushroom Stuffing

This Leek and Wild Mushroom Stuffing is extremely flavorful and simple to make. A mixture of sautéed shiitake, white button and (reconstituted) porcini mushrooms combined with leeks, garlic, lots of butter, white wine and cubed bread is an incredible side dish to turkey, ham or a wonderful addition to a vegetarian meal. Yields 10 to 12 servings.

Prep Time: 35 minutes

Cook Time: 40 minutes

Total Time: 1 hour 15 minutes

1/2 ounce dried porcini mushrooms

1½ cups boiling water

12 to 16 ounces baguette, cubed

1 cup unsalted butter

16 ounces button mushrooms, stems trimmed and then sliced

12 ounces shiitake mushrooms, stems removed and then sliced

1½ cups chopped leeks, rinsed and patted dry

6 cloves garlic, chopped

2 cups dry white wine , like chardonnay or sauvignon blanc (one you like to sip)

1 tablespoon chopped fresh thyme

kosher salt

freshly ground black pepper

1 large egg, beaten

SOAK THE PORCINI MUSHROOMS:

Place dried porcini into a heat safe bowl and pour the hot water over top. Letsit for 30 minutes to soften. Then use a slotted spoon to transfer softened mushrooms to a cutting board and finely chop.Pour soaking liquid into a smaller bowl (to use later), discarding any sediment.

MAKE THE STUFFING:

Preheat oven to 350℉ (or 180℃) and grease a 9×13 baking dish with butter.

Cut the (12 to 16 ounce) baguette into bite-size cubes and add to large bowl.

In a 6 to 7-quart dutch oven over medium-high heat, add the butter and sliced shiitake and button mushrooms. Stir and cook until softened, about 10 minutes.

Add leeks and garlic, stir and cook for 5 minutes.

Next add the chopped porcini, thyme and pour in the wine. Stirandcook until wine evaporates. About 5 minutes. If after 5 minutes there’s still some liquid, that’s okay, it will evaporate when in the oven and makes for a delicious and moist stuffing.

Transfer mushroom mixture to the bowl with the bread and toss to combine.

Taste and season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Add enough of the porcini soaking liquids to moisten. I used 1/2 cup and froze the rest in an ice cube tray for another purpose.

Taste one last time and season to taste, if needed. Add in beaten egg and stir to combine.

Transfer to the prepared baking dish and bake on the middle rack of your preheated oven for 40 minutes.

Serve immediately.

Serving: 1serving, Calories: 335kcal, Carbohydrates: 25g, Protein: 7g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 376mg, Potassium: 394mg, Fiber: 3g, Sugar: 4g, Vitamin A: 850IU, Vitamin C: 4mg, Calcium: 66mg, Iron: 2mg

Author: Laurie McNamara

Course: Side Dishes

Cuisine: American
This recipe was slightly adapted from Epicurious.com
This post may contain affiliate links.

[ad_2]

Laurie McNamara

Source link
December 13, 2023