Prep 25 mins
Cook 40 mins
A wonderful basic stuffing side dish to a turkey or chicken dinner. After mixing in the bread crumbs add in more broth if too dry, it can never be too moist lol! I sometimes add in some frozen peas to.
- 6 tablespoons butter
- 2 medium onions, chopped
- 1 large green pepper, seeded and coarsley chopped
- 2 stalks celery, diced
- 2 tablespoons minced fresh garlic (or to taste)
- 2 cups fresh mushrooms, sauted (or 1 cup canned mushroom, drained, I just use the whle can)
- 5 cups soft breadcrumbs
- 3 eggs, slightly beaten
- salt and pepper (lots of black pepper!)
- 1 cup chicken broth
- 1 teaspoon baking powder
- 1⁄2 teaspoon dried sage, to taste
- 1 -3 teaspoon poultry, seaoning (or to taste) (optional)
- 1⁄4 cup melted butter (can use more butter)
- grated parmesan cheese
- Set oven to 350 degrees.
- Butter an 11 x 7-inch or a 13 x 9-inch baking dish, or any size that will hold the stuffing (only grease the dish with butter or margarine, not cooking spray).
- In a skillet melt butter and saute the onions, green pepper, garlic and celery until soft (about 3-4 minutes).
- Add/mix in mushrooms and then remove from heat to cool slightly.
- Mix the eggs with the crumbs, along with remaining ingredients (with the baking powder) season with salt and pepper, adding in more sage and poultry seaoning to taste; mix well to combine.
- If you find that the mixture is a bit dry, then add in some broth.
- Transfer mixture to baking dish.
- Sprinkle the top with melted butter, then sprinkle with grated Parmesan cheese.
- Bake covered with foil for 30 minutes.
- Uncover and bake for another 20 minutes, or until lightly browned on top.
A deliciously moist and easy to make stuffing with a great blend of flavours. I made this exactly to the recipe, except for using a red pepper rather than a green pepper: I always buy red peppers rather than the green peppers as I find them more flavoursome. I used fresh mushrooms. Loved this and I’ll be making it again. Thank you for another great recipe!