Onion Mushroom Stuffing

"This is one of my favorite stuffings. It is moist and not too solid. When you stuff the bird don't pack it too tightly."
 
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photo by Geema photo by Geema
photo by Geema
Ready In:
40mins
Ingredients:
10
Yields:
10 cups
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ingredients

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directions

  • In a saucepan large enough to hold all the ingredients melt the butter Cook onion and celery until softened but not brown (about 10 min) Add mushrooms, cook over med-high heat, stirring until the mushrooms are soft (4min), remove from heat Mix in the crumbled bread, toss well Add sage, parsley,salt& pepper (at this stage you may cover it and refrigerate for up to one day) Mix in the beaten eggs and stuff away!
  • This is enough stuffing for a 16 lb Turkey or 2 Roasting chickens.
  • If you have extra stuffing just put it in an oven proof dish cover tightly and bake it for the last hour of your bird's time (of course the time for this depends on the amount you have left over).

Questions & Replies

  1. I'm cooking this in the oven, not in a bird, how much stock should I add? I'm thinking it might be too dry otherwise.
     
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Reviews

  1. This stuffing recipe is very good and it is very moist! It's a keeper for my family
     
  2. Ooey gooey just like I like my stuffing. This was a hit on Thanksgiving even though -- sacrilidge -- cooked entirely outside of the bird. I bought a couple of loafs of cheap white bread, which worked perfectly. There was enough left over to make turkey sandwiches on white bread with gravy afterwards ;-) I might have just sworn off all "fancy" stuffings for good.
     
  3. Since I feel grateful all year, I decided to make a Thanksgiving dinner in April, using this dressing for my bird. I cut some honey wheat bread into tiny cubes and halved the recipe. Instead of cooking in the small turkey, I placed the stuffing into my crockpot, drizzling a few tablespoons of chicken broth over the top for good measure, set it on low and let it cook for 4 hours. The smell while it was cooking was sooooo delicious! Much to my delight, it tasted as good as it smelled with just the perfect texture. The bread cubes were so moist, but not a bit mushy, filled with the flavor of the herbs, mushrooms and onions. One of the best parts of Thanksgiving dinner are the leftovers and we are looking forward to more dressing! This is a good one Bergy...thanks.
     
  4. This stuffing was prepared and cooked outside the turkey and two chickens. I cooked Country Lady's recipe #57211, Roast Chicken with Vegetables, and what better way to serve stuffing than one prepared for two chickens. Chickens were cooked as well as turkey because I wanted to accommodate guests who are not fond of turkey. (The turkey was evelyn/athens Roast Turkey with Maple-Pepper Butter #106239. ) Juices and cranberries from the turkey were transferred to the chicken broth, prior to placing the stuffing in the casserole. Your recipe is perfect, for all the birds, Bergy, and one which I shall use again. Because the stuffing for the chickens was cooked outside the birds, in a casserole, I used chicken broth to moisten the dressing, and cooked it "covered" The result was a very tender moist and flavourful dressing which required no additional gravy... Of course people do use gravy don't they? The stuffing was served alongside the chickens, with Aroostook's Giblet Gravy for 12, #27962. There was no end to compliments for your contribution to my Designer Thanksgiving Dinner, thank you for sharing, Bergy.
     
  5. Great stuffing recipe! I halved all fresh ingredients and used 2 tsp dried summer savoury as I did not have fresh sage and 1/2 tsp each of salt and pepper. I had enough to stuff a small 3 pound chicken and baked the balance in a dish. Nice and moist, a good recipe! Thanks......
     
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Tweaks

  1. I was so happy to find this recipe. I'm a vegetarian, so this worked out perfectly for me. Instead of cooking it in a turkey I used vegetable broth. It taste great!
     

RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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