Checkered Dressing


For the Stock:
4 c. chicken stock
2 medium onions
1 medium carrot
4 stalks celery (with leaves)
6 cloves garlic
½ tsp black peppercorns
½ c. Marsala wine (or Madeira)

For the Rice:
2 c. chicken stock
½ c. wild rice

For the Bread Cubes:
4 slices black Russian rye bread
4 slices white bread

For the Veg:
1 cube butter
3 large shallots
½ c. sliced Cremini mushrooms
½ c. sliced Shiitake mushrooms
½ c. Chanterelle mushrooms


1. To make the stock, pour chicken broth into a large saucepan. Peel the onions and cut them into eighths. Peel carrot and slice it into ½-inch pieces. Cut the celery into ½-inch pieces. Peel and crush garlic cloves. Add the vegetables and peppercorns to the stock. Bring to a boil, reduce heat and simmer about an hour uncovered. Strain and discard the solids. Return the stock to the saucepan and reduce to 1-1/2 cups. Add ½ cup Marsala (or Madeira) wine. Reduce to 1-1/2 cups.

2. To make the rice, bring chicken broth to a boil in a small saucepan, add the rice, return to a boil, reduce heat, cover and simmer about an hour, until the rice begins to flower or break.

3. To make the bread cubes, lay all of the bread slices on a sheet pan and toast in a 250 degree F oven for about fifteen minutes. Turn the slices and toast fifteen minutes more. Remove the bread and slice into cubes using a serrated knife. Place the cubes on the sheet pan and toast another half hour.

4. To make the vegetables, melt the butter over medium heat in a large frying pan. Peel and chop the shallots. Sautee the shallots for ten minutes until softened but not darkened. Clean and slice the mushrooms. Add the mushrooms to the frying pan and cook only a couple of minutes to draw their liquor.

5. To make the dressing, combine the rice, bread cubes, and vegetables (with the butter) in a large mixing bowl. Add about a cup of the stock, a little at a time, and stir to wet the bread evenly. Add more stock as needed. Turn out into a baking dish. Cover with foil and bake twenty minutes in a 350 degree F oven. Remove the foil and bake ten minutes more.

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