Name: Mushroom - Tarragon Dressing
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 10.5 oz French baguette (cubed, and dried overnight, uncovered (about 6 cups cubes)); 1/4 cup butter; 2-3 rib celery ((for 1 cup chopped)); 1 onion ((for 1 cup chopped)); 2 oz mushrooms ((for 1 cup chopped)); 2 cloves garlic (chopped); salt; black pepper; 1/2 cup marsala cooking wine; 1/2 cup chicken stock; 1/4 cup parsley (chopped); 3 tbsp chopped fresh tarragon

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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!

A plate of Stuffing, mashed potatoes, and gravy

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Mushroom - Tarragon Dressing

Prep Time20 mins

Cook Time45 mins

Total Time1 hr 5 mins

Course: Side Dish

Cuisine: American

Keyword: dressing, mushroom-tarragon dressing

Servings:

Calories: 270kcal

Author: Jessica Fisher

Ingredients

10.5 oz French baguette cubed, and dried overnight, uncovered (about 6 cups cubes)
1/4 cup butter
2-3 rib celery (for 1 cup chopped)
1 onion (for 1 cup chopped)
2 oz mushrooms (for 1 cup chopped)
2 cloves garlic chopped
salt
black pepper
1/2 cup marsala cooking wine
1/2 cup chicken stock
1/4 cup parsley (chopped)
3 tbsp chopped fresh tarragon

US Customary - Metric

Instructions

Cube baguette and place in a baking dish or colander to dry out over night.
Grease a 9x13 baking dish and preheat the oven to 375°.
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.
Place the bread cubes in a large bowl. Add the cooked vegetables, wine, broth, parsley, and tarragon. Adjust seasonings.
Spoon dressing into prepared baking dish. Bake for 30 minutes. Cook 15 minutes longer, depending on how crisp you like your dressing.

Notes

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

Nutrition

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.

Comments

KimH

December 01, 2012 at 9:06 am

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.