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Smoked mushrooms are the heart of this rich, custardlike stuffing dish, adapted from chef Emeril Lagasse's "From Emeril's Kitchen" cookbook. For a complete holiday meal, serve with his Turkey Breast with Roasted Garlic and Fresh Herbs and Roasted Carrots with Fresh Thyme.

• 2 teaspoons vegetable oil
• 1 medium yellow onion, sliced
• Smoked Mushrooms
• 1 teaspoon minced garlic
• 3 teaspoons Emeril's Original Essence or Creole Seasoning
• 1 1/2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup lager beer
• 5 large eggs
• 3 cups heavy cream
• 1/4 cup molasses
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon minced fresh thyme
• 3/4 cup freshly grated Gouda cheese
• 3/4 cup freshly grated white cheddar cheese
• 3/4 pound stale white bread, cut into 1-inch cubes (about 10 cups)
• 1 teaspoon unsalted butter
• 1 tablespoon fine dried breadcrumbs

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