thanksgiving 2010: stuffing

Herb & Mushroom Stuffing – 6 servings

  • 2 ½ cups chicken broth* make sure this is gluten-free
  • 2 Tbsp olive oil
  • 1 medium white onion, chopped
  • 5 stalks of celery, chopped
  • 1 – 8 oz package of sliced baby bella mushrooms
  • 1 Tbsp. fresh thyme, chopped
  • 1 Tbsp. fresh rosemary, chopped
  • 1/2 loaf of whole-grain bread, toasted and cut into 1 inch pieces *or you can let bread sit out and get stale for a few days

Pre-heat oven to 350 degrees. Heat olive oil in a large skillet. When hot, add onions, celery, salt and pepper. Sauté for about 4 minutes, until translucent. Add mushrooms and cook until tender, another 4-5 minutes. Stir in fresh herbs and set aside.

In a large bowl mix bread pieces, mushroom mix and 1 ½ cups hot broth. Stir to combine and pour into 9 x 13” greased pan. Pour 1 cup hot broth over the top and cover with foil. Bake for about 25 minutes, remove foil and bake for about 10 more minutes.

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