Mushroom Stuffing

prep time:: 45 min
total time:: 2 hr 15 minutes

Makes 8 servings

Lyndsay

ingredients

4 tbs butter, plus more for baking dish
2 large onions, cut into 3/4 inch dice
6 celery stalks, sliced crosswise 1/4 inch thick
coarse salt and ground pepper
1 1/2 pounds assorted mushrooms, trimmed and halved or quartered (for uniform pieces)
2 loaves Italian bread (1 pound total) cut into 1-inch cubes (about 16 cups) and dried
1 can (14.5 ounces) reduced-sodium chicken or vegetable broth
1 cup coarsely chopped fresh parsley
3 large eggs, lightly beaten

directions

1
Preheat oven to 400*. Butter an 8-inch square (or other shallow 2-quart) baking dish for extra stuffing.
2
Heat butter in a large skillet over medium heat; add onions, celery, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, tossing often, until beginning to brown, 12 to 15 minutes.
3
Add mushrooms. Cover; cook until they release liquid, 5 to 7 minutes. Uncover; cook, tossing occasionally, until tender and liquid has evaporated, 10 to 12 minutes more. Transfer to a large bowl; let cool completely.
4
Add bread, broth, parsley and 3/4 cup water to bowl; toss well. Season with salt and pepper; mix in eggs.
5
Prepare and stuff turkey. Transfer extra stuffing to prepared baking dish, and cover with buttered foil. Refrigerate until ready to cook.
6
During last 20 minutes of turkey roasting time, put covered dish in oven. Bake 25 minutes. Remove foil; bake until golden, 20 to 25 minutes.

notes

If you are not planning on stuffing the turkey, place all the stuffing in a buttered 9x13 inch (or other shallow 4-quart) baking dish. Bake as instructed in the sixth step.

Source: Lyndsay