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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I always make a double batch of this stuffing because it seems to disappear faster than the turkey. The recipe has been in my husband's family for more than 40 years. Ingredients:
1/2 pound sliced fresh mushrooms |
1 medium onion, chopped |
3/4 cup butter |
2 to 4 teaspoons rubbed sage |
1 teaspoon salt |
1 teaspoon dried thyme, optional |
1/2 teaspoon dried marjoram |
1/4 teaspoon pepper |
12 cups cubed day-old bread |
3/4 cup chopped walnuts |
1/2 to 1 cup chicken broth |
Directions:
1. In a large skillet, saute mushrooms and onion in butter until tender. Stir in the sage, salt, thyme if desired, marjoram and pepper. Transfer to a large bowl. Add the bread cubes, walnuts and enough broth to reach desired moistness; toss to coat.
2. Spoon into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. If stuffed into poultry, bake until a meat thermometer reads 180° for poultry and 165° for stuffing. Yield: 8 cups.
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