Jasper’s Holiday “Un”-Dressing

As a young man, I used to opt for a more traditional Southern-style cornbread dressing (thanks to my Grandad, Floyd), but when I discovered an idea for a savory bread pudding-style dressing, I was hooked. This recipe has been a holiday hit in the McCann family now for nearly two decades.  I hope you enjoy it!

INGREDIENTS

2.5 Pounds of varied artisan breads (white, wheat, and sourdough, but nothing too dark like rye or pumpernickel)

1.5 pounds unsalted butter (use your favorite plant-based option for Vegan “Un”-Dressing)

3 stalks celery, chopped (leaves included)

2 Large Onions, Chopped (I prefer Walla Walla Sweets!)

1 Cup Green Apple, peeled, cored, and chopped (Granny Smith is best)

3 Cups Turkey or Vegetable Stock, warm

8 sprigs fresh thyme

30 sage leaves, very thinly sliced

1 Cup dark raisins (optional) or 1 Cup Fresh Walnuts (optional)

2 Tablespoons Kosher Salt

Fresh Coarse-Cracked Black Pepper to taste (about 15 turns)

HERE’S THE JIST

1. 1. The night before your holiday soiree, take the bread, tear it by hand into coarse chunks (1”-1.5”), and lay it out to dry on tea towels.

2. When ready to prepare, preheat your oven to 375 degrees.

3. Over moderate heat in a large pan, melt the butter, stirring constantly to insure it doesn’t burn.

4. When the butter is melted, add the celery, onions, apple, and cook until the onions become fragrant, about 5-7 minutes

5. Then add warm stock and bring mixture to a boil.

6. Remove from heat and let the mixture cool for the amount of time it takes for Nat King Cole to sing “O Tannenbaum”.

7. Place bread in a large casserole or roasting pan.  Pour the butter mixture over the bread.

8. Pull leaves off thyme stems, then add thyme, sage, salt, and pepper.

9. I prefer to use the Raisins in my “Un”-Dressing, but some people have strong feelings about raisins.  Add Walnuts instead for an interesting textural shift, or omit both ingredients entirely.

10.  Mix all ingredients well, cover lightly, and bake for 30 minutes.

11.  Uncover, and bake for 30 more.

12.  Serve piping hot with Jasper’s Robust Mushroom Gravy (recipe below)

Jasper’s Robust Mushroom Gravy

I generally make two types of gravy at my holiday dinners, one stock based, and this one for my vegetarian friends.  It’s deep and earthy and will delight omnivores too!

INGREDIENTS

1 oz Dried Porcini Mushrooms

8 oz Crimini mushrooms, chopped

2 Portabella Mushroom caps, chopped

1 Large Shallot, chopped fine

2 Cloves Garlic, chopped fine

6 Tablespoons unsalted Butter

4 Tablespoons Flour

1 Cup Water, Boiling

3 Cups Mushroom or Vegetable Stock, warm

6 Sprigs Thyme, stems removed

1 Tablespoon Fresh Rosemary, chopped

Salt and Pepper to taste

HERE’S THE JIST

1. Place the dried Porcinis in a heat-proof bowl and cover with boiling water.  Let steep for 30 minutes.  When the water is cooler, remove mushrooms and chop them.  Reserve soaking liquid.

2. Heat 2 tablespoons of the butter in a large sauté pan.  (for Vegan gravy, use Olive Oil).  Sautee the garlic and shallot over moderate heat, taking care not to burn the garlic.  Add all fresh mushrooms and sauté them lightly until they sweat.  Remove from heat.

3. In a large saucepan, melt the remaining 4 Tablespoons of butter over moderate heat.  When butter is melted, make a Roux.  Add flour to butter a bit at a time, stirring constantly.  Cook mixture, stirring constantly, until it turns light brown and the flour exudes a nutty aroma.

4. Add warm stock, stirring constantly to dissuade lumps.  When stock has been incorporated, add the Porcini soaking liquid, the reconstituted Porcinis, and the cooked Mushrooms.

5. Bring the mixture to a boil, reduce heat, and simmer, stirring occasionally.  Add Thyme and Rosemary.  Check seasoning.  Cook till thickened to your liking (I usually reduce my gravy by 1/3).  Serve in the gravy boat from your Grandma’s fancy china set.