Wild Mushroom Stuffing For Turkey Roulade

Recipe Ingredients

1 cup	237ml	Fresh white bread (such as ciabatta) - crust removed,
		And cubed
1/2 cup	118ml	Milk
2		Apple bacon - sliced 1/4" pieces
1/2		Onion - finely chopped
		= (or 3/4 cup finely-chopped onion)
1		Rib celery rib - finely chopped
		= (or 1/4 cup finely-chopped celery)
2		Garlic cloves - minced
		= (or 1 teaspoon minced garlic)
5 oz	142g	Assorted mushrooms - sliced (abt 2 cups)
		= (such as shiitake and oyster)
1/4 cup	59ml	Marsala wine
2		Eggs
1/2 tablespoon	7.5ml	Chopped fresh thyme
1/2 tablespoon	7.5ml	Chopped fresh oregano
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a small bowl, soak bread cubes in milk.

In a saute pan, saute bacon over medium-high heat until crisp and all fat is rendered. Add onion, celery, and garlic and cook until softened, about 5 minutes. Add mushrooms and continue to cook until mushrooms have released their liquid and are soft, about 4 minutes. Deglaze with Marsala and cook for 1 1/2 to 2 minutes. Remove from heat and allow to cool completely.

Squeeze excess milk from bread and place bread in a large mixing bowl. Add eggs and mix well, breaking up pieces of bread. Add mushroom mixture, chopped thyme and oregano, and salt and pepper to taste.

This recipe yields 2 cups of stuffing.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A01) - from the - TV FOOD NETWORK

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