Wild Mushroom,
Apple & Sage
Dressing

Ingredients

• 1 lb loaf of crusty bread, cut into 3/4-inch cubes (about 12 cups)
• 1/4 cup plus 2 tbsp Wild Mushroom and Sage Olive Oil, plus a little for the dish
• 2 tbsp butter
• 1 lb cremini mushrooms, sliced
• 1 large yellow onion, diced
• 3 celery ribs, diced
• 2 apples, cored and diced
• 3 garlic cloves, minced
• 1 tbsp chopped fresh sage (or 1 tsp dried)
• 1 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp Red Apple Dark Balsamic
• 2 large eggs
• 2 to 2 1/2 cups chicken or turkey broth
• 1/4 cup chopped parsley

Instructions

1. Leave the bread cubes out overnight, or bake them at 300°F for 20 to 25 minutes until dry but not browned.
2. Heat the oven to 375°F and grease a 9x13 baking dish with a little oil.
3. Heat 1/4 cup of the Wild Mushroom and Sage Olive Oil and the butter in a large skillet over medium-high. Cook the mushrooms 8 to 10 minutes, stirring only now and then, until browned.
4. Add the onion and celery and cook 6 to 8 minutes until soft. Add the apples, garlic, sage, thyme, salt and pepper and cook 3 minutes more.
5. Add the Red Apple Dark Balsamic and stir for 1 minute, scraping up the browned bits in the pan.
6. In a large bowl, toss the bread with the vegetables. Whisk the eggs with 2 cups of broth, pour it over the top and toss well. If it looks dry, add the rest of the broth.
7. Spread it in the dish and drizzle the last 2 tbsp of oil over the top. Cover with foil and bake 25 minutes. Uncover and bake 20 to 25 minutes more, until golden and crisp on top and 165°F in the center. Sprinkle with parsley.