Mushroom Stuffing

SUBMITTED BY: CHRISTYJ

"A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey."

SERVINGS & SCALING

Original recipe yield: 14 plus cups

USMETRIC

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INGREDIENTS

1 pound fresh mushrooms, sliced
6 tablespoons butter
1 cup diced onion
1 cup chopped celery
1 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
12 cups dried bread crumbs
1 1/2 cups hot chicken broth
2 eggs, beaten
2 cups diced apple without peel
1/4 cup chopped parsley

READ REVIEWS (19)

DIRECTIONS

Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.

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REVIEWS

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Reviewed on Dec. 31, 2003 by KLANE

Great moist stuffing - even cooked inside the turkey. I used some chopped portabello mushrooms instead of all button mushrooms to add some additional flavor. Also, to save time, I made the stuffing and refridgerated it overnight before cooking and it turned out fine.

12 users found this review helpful

Reviewed on Nov. 8, 2003 by SHALOZAN

I didn't think anything could rival my mother's stuffing recipe, but after making this for Thanksgiving, I now know I was wrong! Delicious, the whole family loved it!!

9 users found this review helpful

Reviewed on Nov. 26, 2005 by OHIOSTATEFAN

I have made this recipe for the last 3 years and it is always a hit. I've shared the recipe each year with family and friends. I don't measure the bread crumbs but dry 1 loaf of bread, cube it and then double the broth and poultry seasoning. I also use less than a cup of onion and celery. One cup of each is a little too much for us. This year we added portabella mushrooms and it was wonderful. I didn't put the apple in but may have to try it the next time. This is a very good recipe and there are never any leftovers. Thanks for sharing your recipe Christine!

6 users found this review helpful

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