Mushroom Herb Stuffing
"Check out this comforting stuffing with yummy healthy Crimini & white mushrooms, celery and onions."
- Ready In:
- 23mins
- Ingredients:
- 12
- Yields:
-
8 cups
- Serves:
- 16
ingredients
- 8 ounces cremini mushrooms
- 8 ounces white mushrooms
- 3 quarts of slightly dry whole wheat bread cubes
- 1 1⁄2 teaspoons sage
- 1 1⁄2 teaspoons thyme
- 1 1⁄2 teaspoons rosemary
- 1 1⁄2 teaspoons salt
- 1⁄3 cup chopped parsley
- 1⁄3 cup finely chopped onion
- 1⁄4 cup finely diced celery
- 1⁄3 cup butter, melted
- 1 cup canned chicken broth
directions
- Clean and slice the mushrooms with an egg slicer. Sauté in 1 tablespoons of butter with the chopped onions and celery.
- Combine the bread cubes, seasonings, sautéed mushrooms, onions, and celery.
- And the remaining butter.
- Add the chicken broth and mix well.
- Mixes 8 cups of stuffing or enough to stuff.
- A 10-12 lb. Turkey.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
An easy to make, flavoursome and moist stuffing. I made this and Rita’s Chestnut and Cranberry Stuffing Recipe #145340 in casserole dishes. Both are equally delicious warm or at room temperature. We initially ate them warm, and there was considerable debate – among eight of us – as to which was the preferred stuffing. Most ended up sitting on the fence and saying that they loved both equally, so it looks as if I’ll be making both whenever I make one of them! I made this stuffing exactly to the recipe, except for adding four cloves of minced garlic, and marjoram instead of parsley which I’d run out of. For the stock, I used a chicken stock variation of my Vegetable Stock Recipe #135453, which I shall be posting shortly. Thanks, Rita, for another fabulous recipe which I shall be making again.
Tweaks
-
An easy to make, flavoursome and moist stuffing. I made this and Ritas Chestnut and Cranberry Stuffing Recipe #145340 in casserole dishes. Both are equally delicious warm or at room temperature. We initially ate them warm, and there was considerable debate among eight of us as to which was the preferred stuffing. Most ended up sitting on the fence and saying that they loved both equally, so it looks as if Ill be making both whenever I make one of them! I made this stuffing exactly to the recipe, except for adding four cloves of minced garlic, and marjoram instead of parsley which Id run out of. For the stock, I used a chicken stock variation of my Vegetable Stock Recipe #135453, which I shall be posting shortly. Thanks, Rita, for another fabulous recipe which I shall be making again.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey
