Onion Mushroom Stuffing
Recipe: #11295
November 23, 2013
Categories: Side Dishes, Celery, Mushrooms, Onions, One-Pot Meal, Christmas, Easter, Labor Day, Mothers Day, New Years, Sunday Dinner, Thanksgiving, Vegetarian, Kosher Dairy, more
"This is one of my favorite stuffings for that Christmas Turkey. It is moist and not too solid. When you stuff the bird do not pack it too tightly. Makes 10 cups"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (178.1 g)
- Calories 291.6
- Total Fat - 13.4 g
- Saturated Fat - 7 g
- Cholesterol - 93.8 mg
- Sodium - 937.9 mg
- Total Carbohydrate - 28.7 g
- Dietary Fiber - 2.5 g
- Sugars - 4.7 g
- Protein - 14.5 g
- Calcium - 150.3 mg
- Iron - 2.6 mg
- Vitamin C - 8.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a saucepan large enough to hold all the ingredients melt the butter.
Step 2
Saute the onion and celery until softened but not brown (about 10 min) Add mushrooms, cook over med-high heat, stirring until the mushrooms are soft (4min), Remove from heat
Step 3
Mix in the crumbled bread, toss well
Step 4
Add sage, parsley, salt & pepper (at this stage you may cover it and refrigerate for up to one day)
Step 5
Mix in the beaten eggs and stuff your bird
Step 6
This is enough stuffing for a 14-16 lb Turkey or 2 Roasting chickens.
Step 7
If you have extra stuffing just put it in an oven proof dish cover tightly and bake it for the last hour of your bird's time (of course the time for this depends on the amount you have left over).
Tips
No special items needed.
2 Reviews
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