Market Recipe: Stovetop Dressing

2T extra virgin olive oil (Hill Country Olive Company)
1 small bulb fennel, sliced thinly (see notes, below)
1 bunch scallions, sliced thinly
1 small sweet potato, sliced thin, skins on (yield about 2 cups slices)
1 cup firmly packed shiitake mushrooms, caps sliced (stems reserved, see notes, below)
1 cup Buster’s Smoked Maple glazed pecans (see notes, below)
1 bunch fresh sage, leaves removed from stems (see notes, below)
1 bunch flat leaf parsley, de-stemmed, chopped fine
4 cups Miche Malt ROW bread, sliced, toasted, then torn into 1″ chunks
1 pint Fond Bouquet Garni turkey bone broth tonic
 Hill Country Salt ‘Texas Wine Salt’, or salt and pepper, to taste (see notes, below)
Vegetables and herbs procured from Texas Farmers’ Market farms JBG Organic, Bernhardt Farms, and Kitchen Pride Mushroooms
In a large, heavy skillet over medium high heat, bring oil to a shimmer. Add fennel, scallions, sweet potato and shiitake mushrooms, one at a time, stirring frequently to brown. Reduce heat to medium and cook, covered, about 5 minutes, or until sweet potato is slightly fork tender. Add mushrooms, pecans, sage and parsley, tossing to thoroughly mix. Toss in bread chunks, then add bone broth, stirring to incorporate all. Cover, cook on medium heat until all is well combined and stock has reduced and been absorbed by bread and vegetables. Season to taste with seasoning salt, or salt and pepper, as desired.
Optional: For a crusty top finish, slide the pan, uncovered, under the broiler until tops are crusty and browned (but just a few minutes!)

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