This recipe was sent in by Mandy as part of the Frugal Thanksgiving Mini Series-Side Dishes.
MUSHROOM STUFFING
I saw this recipe in a newspaper MANY years ago and have made it every year since. Our family loves it. It is especially for those mushroom lovers out there.
1/3 c. water
1 chicken bouillon cube
1 tsp. salt
1 tsp. rubbed sage
dash pepper
1 Tbs. butter
1 1/4 c. celery, diced
3/4 c. carrots, diced
2/3 c. onion, chopped
6 oz. portabella mushrooms, chopped
6 oz. portabellini mushrooms, chopped (I can never find these and so I just substitute white mushrooms)
8 shitake mushroom caps, chopped
5 slices slightly dried bread, cubed
- Heat oven to 350 degrees.
- In large saucepan, heat the first 6 ingredients until bouillon cube is dissolved. Then add the celery, carrots, and onions and heat until boiling.
- Reduce heat, cover and simmer for 5 minutes.
- Next stir in the mushrooms, cover, and simmer for an additional 5 minutes. Stirring occasionally.
- Remove from heat and add bread.
- Mix until thoroughly moistened.
- Place mixture in a 1 1/2 quart baking dish and bake for 30 minutes.
