FOCACCIA/ CHANTERELLES AND SAGE DRESSING
From chef Jeff Starr, Stags' Leap Winery. This is a dry dressing, where the bread cubes retain their shape. It is good with the turkey gravy poured over it. Should you prefer a moister dressing, toss the mixture with about 1/2 cup chicken broth before transfering it to the baking pan.
-- 8 tablespoons butter + butter as needed
-- 1 large onion, finely diced
-- 1 large carrot, finely diced
-- 1 celery rib, finely diced
-- 6 garlic cloves, minced
-- 8 ounces chanterelles or other fresh, wild or cultivated mushrooms, cleaned, cut into long thin strips
-- 3/4 cup dry white wine
-- 1 pound focaccia, cut into 1-inch cubes, toasted
-- 1 small bunch sage, leaves only, finely chopped
-- Salt and pepper to taste
INSTRUCTIONS: Preheat oven to 350 degrees.
Melt butter in a large saute pan over medium heat; add onion, carrot, celery, garlic and mushrooms. Saute, stirring frequently, until the mushrooms are cooked through, about 10 minutes. Add the wine; simmer for 5 minutes.
Transfer mixture to a large bowl and toss with focaccia, sage, salt and pepper. Transfer to a lightly buttered baking pan that will hold dressing to a depth of about 2 inches. Cover with foil. Bake 30 minutes.
Remove foil; brush top of dressing lightly with melted butter. Continue to bake until top is golden brown, 10 to 15 minutes.