Steve's Portabella Sage Pecan Dressing

Preheat oven on convection broil (see note 4). Slice portabella mushrooms into ½" thick slices, and cut each slice into 1" to 2" long pieces. (The pieces will shrink significantly when cooked.)

Place mushroom pieces in a large flat baking tray and place in oven for 15 minutes. Remove mushrooms from oven and transfer to large mixing bowl. Add 1 stick of melted butter to the mushrooms and mix. Sprinkle generously with salt and black pepper. Transfer mushrooms back to the backing tray, place in oven and continue cooking for another 20 minutes. Save the cooked mushrooms in a temporary container and pour the mushroom liquid into a large flat pan.

Add all the chicken broth and beef broth to the mushroom liquid in the pan and reduce until the liquid become slightly thick (see note 5). Mix 4 Tbl of Steve’s Magic Paste into the liquid and set aside in a second temporary container.

Lightly sauté onion and garlic in butter until onion is slightly translucent. Sprinkle with salt.

In a large bowl, mix dry dressing, cooked onion and garlic, cooked mushrooms, chopped sage, parsley, and pecans. Add the reduced mushroom liquid a little at a time, mixing each time until mixture is moist but not clumping. If too much liquid is added, the mixture will clump and the dressing will become hard when cooked.

Place dressing mixture in glass or ceramic baking dish. Do not press into baking dish too firmly. Dressing should be light and fluffy. Uncooked dressing mixture can be kept refrigerated for several days. Bake for 45 minutes uncovered at 350º. Serve hot. Serves 24 people.


*Note 1: Pepperidge Farm stuffing may be either original or herbed.

*Note 2: Remove and discard stems from sage and parsley before chopping.

*Note 3: Cut each pecan half into three or four pieces.

*Note 4: Always leave oven door slightly open while on any type of broil setting. If your oven does not have a convection broil setting then a normal broil setting can be used.

*Note 5: When reducing liquid, start with a high heat and then turn down the heat as the liquid begins to thicken to avoid burning, stirring occasionally with a rubber spatula so that the liquid does not stick to the pan. If your pan is not large enough to hold all the liquid, then reduce the liquid a little at a time, adding more liquid to the reduced liquid as the level decreases.