| Fresh Sage and Portobello Mushroom Dressing |
Author: Chef Brad
- 8 cups cubed bread (like a whole wheat baguette)
- 2 cups cooked black quinoa
- ½ lb. bacon, diced
- 3 stalks celery, diced
- 1 large onion, diced
- 4 Portobello mushrooms, sliced
- ¼ cup olive oil
- ¼ cup Xagave
- Balsamic vinegar, splash
- ½ bundle fresh parsley, chopped
- ¼ cup each of fresh sage, thyme, and marjoram (or oregano)
- 3 eggs
- 1 cup milk
- 2 teaspoons salt
- 2 teaspoons pepper
- 3 to 5 cups chicken or turkey stock
- In a hot skillet, cook bacon until crispy.
- Add the onion and cook until tender.
- Add mushrooms, olive oil, xagave, and a splash of the balsamic vinegar.
- Sauté everything until tender.
- In a large bowl add the remaining ingredients with the bread.
- Toss with cooked ingredients.
- Place in a large baking dish and bake in a 350 degree oven for 30 to 40 minutes.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/11/fresh-sage-and-portobello-mushroom-dressing/
3.4.3177