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!