Savory Stuffing

This is my father-in-law's stuffing recipe and it’s always a hit around my house. I get begged to make it even when it isn't Thanksgiving! The best part is, without the oysters, it’s completely vegetarian. I usually make 3 recipes: 2 for inside the turkey and one in a pan in the oven.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1⁄2 cup unsalted butter
• 3⁄4 cup  diced celery
• 1⁄2 cup  chopped onion
• 1⁄2  sliced mushrooms
• 1⁄2 cup  chopped fresh  oyster (can be omitted)
• 2  tablespoons  chopped fresh parsley
• 1  bay leaf
• 6  cups  freshly  dry bread cubes (use a mixture of white, wheat, and bagels)
• 1  teaspoon salt (if using canned boullion that is salted, omit the additional salt)
• 1⁄2 teaspoon sage
• 1⁄2 teaspoon poultry seasoning
• 1⁄2 cup vegetable broth

Directions

1. Sauté celery, onion, mushrooms, and spices in butter for 5 minutes.
2. Toss bread cubes in sauté mixture.
3. Cover and cool in refrigerator overnight.
4. Loosely stuff in the front neck cavity and back end of turkey.
5. Allow about 1 cup of stuffing for each pound of turkey.
6. If you prefer to cook the stuffing separate from the bird, place in a casserole dish (glass or metal).
7. Cook at 350 for 45-50 minutes, basting frequently with stock.
8. WATCH IT! It will burn easily.