Kickin' Portobello Dressing Recipe

Name: Kickin' Portobello Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 pound) loaf French bread, cubed; 1 (8 ounce) loaf Italian bread, cubed; 1 pound sliced bacon, diced; 3 sweet onions, chopped; 2 1/4 cups chicken stock; 12 ounces portobello mushroom caps, chopped; 4 stalks celery with leaves, chopped; 1/4 cup dried cranberries; 1/4 cup raisins; 1/4 cup golden raisins; 2 teaspoons dried sage; 1 teaspoon dried rosemary; 3 eggs, beaten; 1 teaspoon ground black pepper; 2 teaspoons salt; 1 cup butter, melted (optional)

Servings: persons

1 (1 pound) loaf French bread, cubed
1 (8 ounce) loaf Italian bread, cubed
1 pound sliced bacon, diced
3 sweet onions, chopped
2 1/4 cups chicken stock
12 ounces portobello mushroom caps, chopped
4 stalks celery with leaves, chopped
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup golden raisins
2 teaspoons dried sage
1 teaspoon dried rosemary
3 eggs, beaten
1 teaspoon ground black pepper
2 teaspoons salt
1 cup butter, melted (optional)

1
Preheat the oven to 250 degrees F (120 degrees C). Spread the bread cubes out in a single layer on rimmed baking sheets. Toast in the oven for 20 minutes, or until dry. Cool, and transfer to a large bowl.
2
Fry the bacon pieces in a large skillet over medium heat until crisp. Remove from the pan to drain on paper towels. Add onions to the pan with the bacon grease: cook and stir over medium heat until starting to turn deep brown, about 15 minutes.
3
Pour in 1/4 cup of the chicken stock, stirring to remove any bits that are stuck to the bottom of the skillet. Add the celery and mushrooms and season with sage, rosemary, salt and pepper. Drizzle this over the bread cubes, and toss to coat.
4
Pour the rest of the chicken broth over the bread and add the bacon, cranberries, raisins and golden raisins. The stuffing can be made up to this point up to 3 days in advance.
5
Preheat the oven to 350 degrees F (175 degrees C). Whisk the salt and pepper in with the eggs and stir into the bread cubes. Transfer to a disposable roasting pan, or a large baking dish. Drizzle melted butter over the top and cover with aluminum foil. If stuffing a turkey, mix in the eggs and melted butter; stuff in to the cavity right before roasting.
6
Bake for 30 minutes in the preheated oven, then remove the aluminum foil and continue to bake for an additional 10 to 15 minutes, until the top is browned.

1417

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (1 pound) loaf French bread, cubed, 1 (8 ounce) loaf Italian bread, cubed, 1 pound sliced bacon, diced, 3 sweet onions, chopped, and more.

Yes, Kickin' Portobello Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kickin' Portobello Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions