Crispy mushroom dressing with apple and sage

Time 2 hours
Yields Serves 8 to 10
Crispy mushroom dressing with apple and sage
(Kirk McKoy / Los Angeles Times)



Trim the crust from the loaves and cut the bread into 1/3-inch cubes. Set aside.


In a large skillet heated over medium heat, add the olive oil. Stir in the garlic and cook, stirring until fragrant, 1 to 2 minutes. Add the bread cubes (this may be done in batches if necessary), stirring to evenly coat with the oil. Season with the Old Bay, pepper and garlic salt. Remove from heat and spread on a parchment-lined rimmed baking sheet, removing and discarding the garlic cloves.


Set aside in a cool dry place overnight to dry out.

Four-season spice blend


Combine the salt, black pepper, garlic salt and cayenne pepper in a spice or coffee grinder and pulse until the spice blend has the consistency of sand. Store the spice blend in a sealed container in a cool, dry place up to 1 month.

Crispy mushroom dressing


In a very large skillet heated over medium-low heat, melt a tablespoon or so of butter and sweat the celery and shallots with the kosher salt until softened and lightly golden, 8 to 10 minutes. Push the shallots and celery to the side of the pan and add the garlic (add another tablespoon or so of butter so the pan is not dry), cooking until the garlic is golden, 2 to 4 minutes, then push the garlic over with the shallot and celery. Flip the shallot and celery mixture so it continues to heat evenly.


Add another tablespoon of butter, then the mushrooms, cooking until they are golden brown, 10 to 12 minutes. Stir in the apples and cook until they are golden, then add the herbs.


Deglaze the pan with the wine, reducing the wine until it is completely dry. Stir in the chicken broth and gravy, and season with about 1 teaspoon spice blend, or to taste. Remove from heat and discard the garlic cloves, rosemary and sage.


In a large bowl, combine the croutons with the mushroom mixture, tossing to combine. Add additional stock if you’d like for a more moist dressing.


Set the mixture aside until it comes to room temperature. Meanwhile, generously butter a casserole dish, and season with a light sprinkling of salt and several grinds of black pepper. Refrigerate the dish until the butter is chilled. Meanwhile, heat the oven to 425 degrees.


Once the dressing is cooled to room temperature, stir in the chicken fat and 1 cup softened butter, along with the chopped parsley.


Drop spoonfuls of dressing into the casserole dish. Do not flatten the dressing but keep the rustic texture, making sure that there are “peaks and valleys” to give the dressing added texture and crunch as it bakes. For added crunch, dot each “peak” with melted butter.


Place the dressing in the oven and bake until crispy golden, about 30 minutes. Remove from the oven and crumble over the fried sage leaves.

Adapted from a recipe by chef Adam Perry Lang. For the fried sage leaf garnish, pan-fry fresh leaves in extra-virgin olive oil until crisp, and season with a sprinkling of the four-spice blend as soon as they are removed from the oil. The spice blend is used with the turkey recipe as well as the parsnips.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.