“A dark and wild tasting stuffing that is sure to disappear quickly! Originally submitted to ThanksgivingRecipe.com. Vegetable broth can be substituted for chicken broth if you have vegetable broth on hand.” - by Ibby
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Spread bread cubes on a baking sheet, and let dry overnight. Alternatively, heat in oven until dry at 250 degrees F (120 degrees C).
- Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.
- Melt butter or margarine in a large pan over medium heat. Add celery and onions; cook for about 10 minutes. Add mushrooms; cook, stirring, for about 8 minutes. Mix in herbs, salt, and pepper. Fold in bread cubes. Add enough broth to moisten. Transfer to prepared dish. Cover with foil, shiny side down.
- Bake for 40 minutes. Uncover, and bake for 10 minutes to crisp top.
Nutrition
Amount Per Serving (10 total)
- Calories
- 464 cal
- 23%
- Fat
- 29.3 g
- 45%
- Carbs
- 47.5 g
- 15%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"This recipe is fantastic! The savory and sweet mix is wonderful, and I get upset when my guests eat it all (no leftovers for me). It surprisingly freezes well. I have been recruited to make this fo..." See morer my friend's yearly Canadian Thanksgiving. I decided to change it up a little bit. I cut the fat by only using 2 tbsp of butter, and two cups of vegetable broth. Still tasted wonderful. I also couldn't find any tarragon at the store, so I substituted sage."
Kim O
"Once a month, we get together with my sister's family and have a cooking night with a theme. This most recent theme was pumpkin. This recipe intrigued me, so I just had to make it. I used Pumpkin B..." See moreread IV from this site. I made a few minor changes, all because it was what I had on hand or I couldn't find it in the store. I used white onion instead of red, white mushrooms instead of crimini, and used all dried herbs. I also added more chicken broth since my bread cubes were really hard. The dish was sweet and savory, definitely different, but very good. I would like to make again."
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