Mushroom – Tarragon Dressing

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Forget the boxed dressing! It’s easy to make your own.

This Thanksgiving I decided to bust out of the box and make everything from scratch. I’ve slowly been making this transition over the years. But, I have always relied on Mrs. Cubbison’s boxed stuffing mix.

This year I broke with tradition and made my own dressing. Dressing is a funny thing. Some folks love it moist, others prefer it crispy. This one pleased both camps because the baguette held up well without getting mushy. My dad was thrilled with the tarragon flavor. It pleased practically everyone.

I loved the extra flavor that the marsala gave to it. Marsala and mushrooms are such a lovely combination! And the convenience of having a cooking wine, like Holland House Marsala in the spice cupboard makes it so easy to add a dash of this or a dash of that.

You’ll be amazed that homemade dressing/stuffing is so easy!

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Mushroom - Tarragon Dressing
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
Course: Side Dish
Cuisine: American
Keyword: dressing, mushroom-tarragon dressing
Servings: 6
Calories: 270 kcal
Author: Jessica Fisher
Ingredients
  • 10.5 ounce baguette cubed, and dried overnight, uncovered (about 6 cups cubes)
  • 1/4 cup butter
  • 2-3 stalks celery (for 1 cup chopped)
  • 1 onion (for 1 cup chopped)
  • 1 cup chopped mushrooms
  • 2 cloves garlic chopped
  • salt and pepper
  • 1/2 cup marsala wine
  • 1/2 cup chicken broth
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons chopped fresh tarragon
Instructions
  1. Cube baguette and place in a baking dish or colander to dry out over night.
  2. Grease a 9x13 baking dish and preheat the oven to 375°.
  3. In a large skillet melt the butter. Add celery, onion, mushrooms, and garlic. Saute over medium heat for 10-15 minutes or until the onions go clear and the vegetables are tender. Season to taste with salt and pepper.
  4. Place the bread cubes in a large bowl. Add the cooked vegetables, wine, broth, parsley, and tarragon. Adjust seasonings.
  5. Spoon dressing into prepared baking dish. Bake for 30 minutes. Cook 15 minutes longer, depending on how crisp you like your dressing.
Recipe Notes

Nutritional values are approximate and are based on 1/6 of the recipe. Refrigerate leftovers promptly and use within 4 days.

Nutrition Facts
Mushroom - Tarragon Dressing
Amount Per Serving
Calories 270 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 464mg20%
Potassium 384mg11%
Carbohydrates 35g12%
Fiber 3g13%
Sugar 4g4%
Protein 7g14%
Vitamin A 654IU13%
Vitamin C 9mg11%
Calcium 96mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: Holland House has provided me with sample product as well as compensation for my time spent writing this post. All opinions are my own. You can read more about Holland House and other simple ways to dress up holiday foods on their Facebook page.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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Comments

  1. KimH says

    Yumm… that sounds great!! Thanks for the recipe.

    I always make 2 different dressings/stuffings for our families Thanksgiving. I make southern cornbread dressing for me & mine and a bread based out of the box stove top thats been doctored up for the yankees. 😉 I made homemade a couple times but the youngest of adult kids were not very happy since they grew up on the boxed stuff.. (gag) so I relented. We should all get to have what we love on Thanksgiving, in my opinion.

    I have some of the Holland House products in my kitchen. I dont use them often since I use regular wines but I have them on hand in case I dont have the other. It works for me.

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