Mushroom stuffing is a flavorful side dish, perfect for family dinners or special occasions. It combines crispy bread cubes with sautéed celery, onions, and mushrooms, all mixed with butter and seasonings for a rich, savory taste.
Ingredients:
- 1 1/2 loaves of white bread (about 1 lb), cut into cubes
- 1 1/2 bunches of celery with leaves, chopped
- 3 sticks (12 oz or 1 1/2 cups) unsalted butter
- 1 1/2 onions, chopped
- 1 (10 oz) package of sliced white mushrooms
- 1 tbsp salt
- 1 tbsp poultry seasoning
- 2 large eggs, beaten with 2 tbsp water (optional; I tried this but found it didn’t add much and gave a slightly odd taste, so I’ll skip it next time)
Instructions:
- Preheat oven to 250°F. Spread bread cubes on a baking sheet and bake, tossing occasionally, until dried but not browned, about 40 minutes. Let cool. Increase oven temperature to 350°F.
- Chop the celery and onions (a food processor can be used for convenience). In a large skillet, melt butter over medium-high heat. Add the onions and cook until translucent, about 10 minutes. Add the celery and mushrooms, and cook over high heat, stirring frequently, for about 10 minutes. Stir in the salt and poultry seasoning until everything is well combined.
- In a large bowl, toss the bread cubes with the vegetable mixture until fully combined. (Optional: If using the egg mixture, toss the bread cubes with the beaten eggs and water first, then add the vegetables.)
- Spoon the stuffing into two buttered 3-quart casserole dishes and bake, uncovered, for 40 minutes or until golden and slightly crispy on top.
Servings: Makes about 12 servings.
source queenamidala9999
photo credit istockphoto.com
