Perfect to serve for the holidays or for special meals, this mushroom stuffing recipe is second to none.  I adapted the recipe that was printed in Rachel Ray’s magazine last year, and customized it for my own family.  As with any stuffing or dressing recipe, this one has several steps that can become your own based on personal preferences.

Here is how I made this recipe which can be served with chicken, turkey, pork or even a beef roast.  Gather these ingredients first:  A box of stuffing cubes or mix, 4 stalks of celery-chopped, 1 stick of margarine, 1 chopped white onion, 1 box of white mushrooms-sliced, coarse salt to taste, poultry seasoning to taste, 1 beaten egg, and 2 tablespoons broth.

Preheat the oven to 350 degrees. In a large deep skillet, melt the margarine and cook the celery, onion and sliced mushrooms until soft.  Season as desired, adding ground black pepper as well to taste.  In a large bowl, mix the bread cubes with the egg and then add the warmed vegetables stirring to mix very well.  Spoon into a prepared ceramic casserole dish and bake for 35 to 40 minutes until nicely browned on top.  I prepare my casserole dishes with spray Pam prior to cooking.

Serve warm as a perfect side dish and refrigerate leftovers to use in delicious sandwiches with turkey or chicken.




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