Mushroom-Onion Bread Dressing

• 3/4 pound sliced baby portobello mushrooms
• 1 large onion, finely chopped
• 1 celery rib, finely chopped
• 3 tablespoons butter, divided
• 2 garlic cloves, minced
• 1/2 cup white wine or chicken broth
• 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided
• 1 cup chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 10 cups cubed day-old French bread
• 1 cup heavy whipping cream
• 1 egg, beaten
• 2 tablespoons minced fresh parsley

1. In a large skillet, saute the mushrooms, onion and celery in 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Stir in wine and 3/4 teaspoon thyme; cook over medium heat until liquid is evaporated. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced by half.
2. In a large bowl, combine the mushroom mixture, bread cubes, cream, egg, parsley and remaining thyme. Transfer to a greased 2-qt. baking dish (dish will be full); dot with remaining butter. Cover and bake at 325u0b0 for 50 minutes. Uncover and bake 15-20 minutes longer or until a thermometer reads 160u0b0 and top is browned.

baby portobello mushrooms, onion, celery, butter, garlic, white wine, thyme, chicken broth, salt, pepper, bread, heavy whipping cream, egg, parsley

Taken from www.tasteofhome.com/recipes/mushroom-onion-bread-dressing/ (may not work)