MARTHA'S MUSHROOM STUFFING

Martha's Mushroom Stuffing image

Provided by DitaVT

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

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4 tablespoons butter, plus more for baking dish
2 large onions, cut into 3/4-inch dice
6 stalks celery, sliced crosswise 1/4 inch thick
coarse salt and pepper
1 1/2 lbs assorted mushrooms, trimmed and quartered (for uniform pieces)
2 loaves Italian bread, cut into 1-inch cubes (1 pound total)
1 (14 1/2 ounce) can reduced-sodium vegetable broth
1 cup coarsely chopped fresh parsley
3 large eggs, lightly beaten

Steps:

Preheat oven to 400 degrees. Butter an 8-inch square (or other shallow 2-quart) baking dish for extra stuffing.
Heat butter in a large skillet over medium heat; add onions, celery, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, tossing often, until beginning to brown, 12 to 15 minutes.
Add mushrooms. Cover; cook until they release liquid, 5 to 7 minutes. Uncover; cook, tossing occasionally, until tender and liquid has evaporated, 10 to 12 minutes more. Transfer to a large bowl; let cool completely.
Add bread, broth, parsley, and 3/4 cup water to bowl; toss well. Season with salt and pepper; mix in eggs.
Place all stuffing in a buttered 9-by-13-inch (or other shallow 4-quart) baking dish.
Put covered dish in oven. Bake 25 minutes. Remove foil; bake until golden, 20 to 25 minutes.