Root Vegetable, Mushroom And Bread Dressing Recipe

Name: Root Vegetable, Mushroom And Bread Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons butter (one stick); 1 1/2 cups diced onion; 1 cup peeled, grated celery root ( 1 small); 1 large carrot, grated; 2 cups chopped button mushrooms; 1/2 teaspoon ground thyme; 1 teaspoon ground sage; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 cup chopped parsley; 6 cups sturdy bread cubes (cut about one inch) which have set out overnight to dry (I used an Italian Tuscan loaf); 1 to 2 cups chicken broth; 2 beaten eggs

Servings: persons

8 tablespoons butter (one stick)
1 1/2 cups diced onion
1 cup peeled, grated celery root ( 1 small)
1 large carrot, grated
2 cups chopped button mushrooms
1/2 teaspoon ground thyme
1 teaspoon ground sage
1 teaspoon salt
1 teaspoon ground black pepper
1 cup chopped parsley
6 cups sturdy bread cubes (cut about one inch) which have set out overnight to dry (I used an Italian Tuscan loaf)
1 to 2 cups chicken broth
2 beaten eggs

1
In a nice size pot, saute the onion, celery root, carrot and mushrooms in the butter until everything softens. Stir in the thyme, sage, salt and pepper.
2
Add the parsley and then the bread cubes. Stir.
3
Start by stirring in one cup of the broth, adding more if the dressing is dry.
4
Take off the heat, cool a bit and then stir in the beaten eggs. ( the mixture will seem a little goopy)
5
Pour the mixture into a buttered 9 x11 or 10 inch round baking dish.
6
Cover and bake for 40 minutes at 350F. Uncover and bake 10 to 15 minutes more at 400F.
7
Note: Can be made ahead of time but you may need to add a little more broth before reheating covered.

418

kcal

Calories

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 13 ingredients. The key ingredients include: 8 tablespoons butter (one stick), 1 1/2 cups diced onion, 1 cup peeled, grated celery root ( 1 small), 1 large carrot, grated, and more.

Yes, Root Vegetable, Mushroom And Bread Dressing falls under the Soups & Stews 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!

Root Vegetable, Mushroom And Bread Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions