Onion Mushroom Stuffing
November 23, 2013
Categories: Comfort Food, Side Dishes, Vegetables, Celery, Mushrooms, Onions, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, One-Pot Meal, Christmas, Easter, Entertaining, Fall/Autumn, Labor Day, Mother's Day, New Years, Regional Holiday, Sunday Dinner, Thanksgiving, Winter, Stove Top, Vegetarian, Make it from scratch, 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"
- 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
In a saucepan large enough to hold all the ingredients melt the butter.
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
Mix in the crumbled bread, toss well
Add sage, parsley, salt & pepper (at this stage you may cover it and refrigerate for up to one day)
Mix in the beaten eggs and stuff your bird
This is enough stuffing for a 14-16 lb Turkey or 2 Roasting chickens.
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 & Variations
No special items needed.