Prep 45 mins
Cook 45 mins
From Martha Stewart. To dry the bread cubes, spread them on two rimmed baking sheets; leave them out (uncovered) overnight, or bake in a 300-degree oven for about 30 minutes.
- 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
- 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.
I just made this for thanksgiving, which is tomorrow. And if I don't stop test tasting it, there will be nothing left to serve! This is absolutely delicious. I made it exactly as written, although I used chicken broth instead, simply because I had it on hand. What a wonderful recipe. Thank you for sharing DitaVT.