Tuesday, November 2, 2010

Mushroom Stuffing

by Soulful Survivor

Right......Turkey Day is staring us down. Each year, I make my own recipe of mushroom stuffing. I generally stuff my bird and bake the excess stuffing mix as a dressing.


2 bags (about 4 cups) of unseasonsed bread cubes (or, make your own)

1 cup minced onion

1 cup minced celery

3 tablespoons minced garlic

1 1/2 cup chopped mushroom caps (remember to rinse thoroughly before chopping and add the stems to your turkey stock for gravy)

1 stick of butter

1 tablespoon sage

1 tablespoon of CRUSHED rosemary (if you don't crush rosemary, it's like getting tree bark in your mouth!)

1 1/2 teaspoon seasalt

1 teaspoon ground black pepper

4 cups boiled water OR chicken stock


In a very large bowl, place the chopped ingredients, spices, and herbs and mix together.

Melt the stick of butter in 1 cup of boiled water (or, stock) then add water/butter to the ingredients in the bowl and mix thoroughly.

Add bread cubes one cup at a time and mix thoroughly to absorb liquid.

If the stuffing seems very, very dry, add a little of the hot liquid to soften it up and mix thoroughly.

Bake in a glass or ceramic pan (or, stuff the bird and bake as recommended at 325) at 350 for 45 minutes, or until desired appearance is achieved.

***Variations: you can add cranberries, orange zest, walnuts, pecans, or anything you wish to alter the recipe to your own taste!

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