Martha's Mushroom Stuffing

Recipe by DitaVT
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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    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
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DIRECTIONS

  • 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.
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