Mushroom Stuffing

Source / Author: Oregon Mushrooms (Website)

Ingredients:

• Unsalted butter, at room temperature
• 1 (12-ounce) baguette or other French bread, cut crosswise in half then lengthwise in half again
• 1 yellow onion
• 3 cloves garlic
• 1 bunch celery
• 1 pound porcini, chanterelle, cremini, or button mushrooms
• ½ cup chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh sage
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ½ cup unsalted butter, melted
• 3 large eggs
• ½ cup dry sherry

Instructions:

1. Butter the bread and toast in a 375ºF oven until golden on top, 10 minutes. Remove and allow to cool completely.
2. Chop the onion, garlic, celery and mushrooms (a food processor is okay as long as the vegetables are not chopped too small). Transfer to a large bowl.
3. Cut the bread into ½ inch cubes and add to the bowl.
4. Add the parsley, rosemary, thyme and sage. Toss to mix and season with salt and pepper.
5. Add the melted butter, eggs, sherry, and mix well.
6. Lightly butter a 9 by 13-inch baking dish. Spread the stuffing in the dish, cover with aluminum foil, and bake alongside the turkey until crisp on top, about 1 ½ hours. (Note: Do not bake inside if using in chicken).