Pumpernickel and Mushroom Stuffing |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is my absolute FAVORITE stuffing recipe. Adapted from a Rachel Ray recipe, it combines my love of pumpernickel bread and mushrooms. This is a terrfic stuffing to serve with beef as well, since it has a very hearty flavor. Ingredients:
6 slices pumpernickel bread |
2 tablespoons softened butter |
2 tablespoons oil |
1 lb mushroom, chopped |
2 celery ribs, chopped with leafy green tops |
1 cup water chestnut, chopped |
3 scallions, chopped |
2 tablespoons fresh parsley leaves, chopped |
salt and pepper, to taste |
Directions:
1. Place slices of bread under broiler and toast both sides.
2. Butter each slice liberally. Use additional butter if necessary.
3. Stack slices and cut into cubes. Set aside.
4. In a large skillet, add 2 tablespoons of oil.
5. Add chopped mushrooms and brown 5 minutes, stirring frequently.
6. Season mushrooms with salt and pepper.
7. Add celery and water chestnuts as you get them chopped.
8. Continue to cook until veggies are all tender, another 5 minutes.
9. Add scallions, 1 teaspoon poultry seasoning and the parsley.
10. Cut bread into cubes and add.
11. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish.
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