Ingredients
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3
-
3
-
1/2
-
1 1/2
-
10
-
1/4
-
1/4
-
3/4
-
3/4
-
2
-
-
-
-
-
Directions
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 , 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 , I made this last year and everyone loved it I also cooked mine outside of the bird with turkey stock and baked covered for about 30 minutes and then uncovered for 10 I’ll be making it again tomorrow
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Steps
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1
Done
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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! |
|
2
Done
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This Is Enough Stuffing For a 16 Lb Turkey or 2 Roasting Chickens. |
|
3
Done
|
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). |
