Portobello Mushroom Stuffing for Thanksgiving Dinner
Tired of the same boring stuffing every year for Thanksgiving? This is a recipe from my Thanksgiving Dinner Cooking Class to help spice up your holiday dinner this season. This stuffing goes great with turkey or any type of bird. Why don’t you give it a try — You’ll never go back!
- Onion, small dice 8 ounces
- Celery, small dice 4 ounces
- Mushrooms, medium dice 1 pound
- Butter, chicken or pork fat 4 ounces
- Bread, day old 1 pound
- Parsley, chopped 1 Tablespoon
- Sage, chopped 1 teaspoon
- Thyme, chopped 1/2 teaspoon
- Oregano, chopped 1/2 teaspoon
- Old bay seasoning 1 teaspoon
- Pepper 1/4 teaspoon
- Salt 1/2 teaspoon
- Stock or broth 1-2 cups
- In a large sauté pan, heat the butter or fat until hot. Sauté the onion, celery and mushrooms until soft. Try not to brown the ingredients, but if they do, that is O.K. When they are soft, remove to a baking sheet and cool.
- While the onions are cooking, cut the bread into a medium dice. Any kind of day old bread can be used, with or without crust.
- Preheat an oven to 375 degrees. Place the bread in a large bowl and add the herbs and seasonings. Toss gently until all the ingredients are just combined.
- Add the stock or broth a little at a time until the stuffing is slightly moist. Gently toss the ingredients, as overmixing will cause the stuffing to become gluey.
- Lightly spoon the dressing into a greased baking pan and bake at 375 degrees until hot in the center, about an hour.
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