Kamut and Portabella Mushroom Dressing

Kamut and Portabella Mushroom Dressing

Kamut and Portabella Mushroom Dressing


12 servings

½ lb bacon               
3 stalks celery, chopped                     
1 cup milk                             
2 tsp salt                                 
2 tsp pepper                             
8 cups cubed bread                                 
2 cups cooked Kamut               
Chicken or turkey stock
¼ cup each fresh sage, thyme and marjoram
1 onion, chopped
4 portabella mushrooms
1/4 cup olive oil
Balsamic vinegar
3 eggs
½ bunch parsley, chopped


Chop the bacon, place in skillet and cook until crisp; add chopped celery and onion and sauté until tender. Chop the mushrooms and add them to the pan along with the olive oil and a splash of vinegar. Cook until mushrooms are tender. In a large bowl beat the eggs and add the parsley, herbs, milk, salt and pepper. Mix well and then add the cooked ingredients, bread and kamut, again stirring thoroughly to combine. Add enough stock to moisten the dressing so that it holds together. Place in a greased casserole and bake at 350º Convection Bake for 30 to 40 minutes.