MUSHROOM, ONION AND SAGE STUFFING

MUSHROOM, ONION AND SAGE STUFFING image

Yield 6-8 servings

Number Of Ingredients 13

10-12 cups dried bread crumbs (or 16-18-ounce loaf rustic white bread)
6 tablespoons unsalted butter; additional 2 tablespoons, melted
4 cups mushrooms, quartered
1 pound yellow onions, diced
4 large stalks celery, diced
3 large cloves garlic, minced
1/4 cup finely chopped fresh sage leaves
Leaves from 2 stalks thyme
2 large eggs, beaten
2 ½-cups chicken or vegetable stock
1 teaspoon poultry seasoning
1 teaspoon salt
Freshly ground black pepper

Steps:

1. Preheat oven to 375°F and butter a 9x13 baking dish. 2. Rinse, pat dry and quarter the mushrooms. Heat the butter in a large pan and add mushrooms, onions, celery and garlic and cook until they are soft, stirring frequently. 3. Add sage and thyme to the vegetables and cook for a 3 minutes, then take off heat. 4. Beat the eggs with the chicken stock and season with salt and pepper and poultry seasoning. 5. In a large bowl, combine the breadcrumbs and egg mixture. Then add in the cooked vegetables and herbs. 6. Pour into baking dish and drizzle with melted butter. 7. Cover and bake for 30 minutes. Uncover and bake for another 15-20 minutes or until top is browned. Some burned pieces are fine. 8. Let cool for 10 minutes before serving.