Escarole, Sausage and Mushroom Dressing

Name: Escarole, Sausage and Mushroom Dressing
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 10 serving(s)
Ingredients: 1 loaf country bread, cut into 1-inch cubes (8 cups); 1 1/4 lbs portabella mushrooms, stems discarded, gills removed and caps cut into 1-inch pieces; 3 garlic cloves, minced; 6 tablespoons olive oil, divided use; 1 1/2 lbs escarole, coarsely chopped; 2 ounces dried funghi porcini; 1 cup chicken stock or 1 cup broth, heated in microwave; 3 medium onions, thinly sliced; 3/4 teaspoon salt, divided use; 1/2 teaspoon black pepper, divided use; 1 lb uncooked Italian sausage, coarsely chopped (turkey, chicken or pork); 3 large eggs; 1/3 cup heavy cream

Submitted by CaliforniaJan

"From 2007 San Jose Mercury News. This can be prepared up until the baking step the night before. Note: I made this for Thanksgiving 2007 and it was a lot of trouble and not too great. If anyone has suggestions to improve it, please share them."

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Ready In:: 1hr 30mins
Ingredients:: 13
Serves:: 10

ingredients

1 loaf country bread, cut into 1-inch cubes (8 cups)
1 ¹⁄₄ lbs portabella mushrooms, stems discarded, gills removed and caps cut into 1-inch pieces
3 garlic cloves, minced
6 tablespoons olive oil, divided use
1 ¹⁄₂ lbs escarole, coarsely chopped
2 ounces dried funghi porcini
1 cup chicken stock or 1 cup broth, heated in microwave
3 medium onions, thinly sliced
³⁄₄ teaspoon salt, divided use
¹⁄₂ teaspoon black pepper, divided use
1 lb uncooked Italian sausage, coarsely chopped (turkey, chicken or pork)
3 large eggs
¹⁄₃ cup heavy cream

directions

The night before, place cubed bread on cookie sheet to dry out. The next day, preheat oven to 425 degrees. Toss protobello mushrooms with garlic and 3 T. oil in a 3- to 4-quart shallow glass or ceramic baking dish. Roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 minute Cool to room temperature.
While mushrooms are roasting, cook escarole in a large pot of boiling, salted water, uncovered, 4 to 5 minutes. Drain and rinse under cold water to stop cooking. Squeeze gently to remove excess water.
In small bowl, soak porcini in stock for 20 minute Remove mushrooms and chop. Strain stock through a fine sieve to remove sediment; reserve.
Cook onions in remaining 3T oil in 12-inch heavy skillet over moderate heat, stirring frequently, until softened, 6 to 8 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside onions in bowl. In same skillet, cook sausage over medium heat until cooked through. Set aside.
Whisk together eggs, cream, stock and remaining salt and pepper in a large bowl./ Add mushrooms, escarole, onions, sausage, and bread; toss well. Spread in buttered baking dish and bake, covered with foil, in upper third of oven about 20 minutes. Remove foil and bake until edges of bread are crisp, about 10 minutes more.
Note: Dressing can be made 1 day ahead. Store covered in refrigerator. Bring to room temperature before placing in oven to bake, 20 - 30 minutes covered, another 10 minutes uncovered.

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RECIPE SUBMITTED BY

CaliforniaJan

I am a native Californian, born in the Los Angeles area, college in far northern California and now living in southern part of the San Francisco Bay Area. I love kids and animals. I am an active volunteer at my two teenage daughters' high school as well as a Girl Scout leader. We have two guinea pigs, one Dalmatian, one cockatiel, and one quarter-horse to keep us busy. I had a career as a marketing writer before I became a full-time mom and volunteer, but I still write all the time as well as participate in a monthly book club. I stay active and have Jazzercized for over 25 years on a regular basis. I also am trying to do some yoga now and ride horses for fun. I have loved getting involved in the RecipeZaar games and learning how to post the photos. I am currently playing on the Zaar World Tour and it is lots of fun! Have been a sports fan since childhood and definitely have enjoyed getting to know about hockey since we have a very successful NHL franchise in our area: Go Sharks! <img src="http://static.flickr.com/1310/902139984_71e1ab56a5.jpg" width="399" height="270"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b367/chefpaulag/final-1.jpg"> <img src="http://i196.photobucket.com/albums/aa130/nowsonexitmusic/bumbag5.gif?t=1211686551"> <img src="http://i130.photobucket.com/albums/p241/CulinaryQueen/zaargroupie.gif" width="300" height="220"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/400035_d7f1b969-m3_1217872626.png" border="0" alt="Photobucket"> <img src="http://i76.photobucket.com/albums/j10/housedaughter/de.jpg" border="0" alt="Photobucket"> <img src="http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg" border="0" alt="Photobucket"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/123hitwonders.jpg" width="399" height="150"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/holiday-tag2-copy.gif" width="399" height="140"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"width="290" height="140"> <img src="http://i76.photobucket.com/albums/j10/housedaughter/fg.jpg" border="0" alt="F and G Swap">

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