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Categories:
whole wheat onion garlic stalks celery carrots weight White Mushrooms olive oil parsley basil thyme oregano sage black pepper butter turkey broth
Viewed: 102 - Published at: 10 years agoIngredients
- 1 loaf Whole Wheat Or French Bread, Cubed And Toasted (About 8 Cup Breadcrumbs)
- 1/2 whole Onion
- 2 cloves Garlic
- 3 stalks Celery
- 2 whole Carrots
- 8 ounces, weight White Mushrooms
- 1 Tablespoon Olive Oil
- 6 sprigs Fresh Parsley, Minced
- 1 teaspoon Dry Basil
- 2 teaspoons Thyme
- 2 teaspoons Oregano
- 2 teaspoons Sage
- 1/2 teaspoons Black Pepper To Taste
- 1/2 Tablespoons Butter
- 1-1/2 cup Turkey Broth
Method
- Preheat oven to 350 degrees (F).
- Mince the onion, garlic, and celery. Grate the carrots with a cheese grater. Chop the stems off the mushrooms and slice them thinly.
- Heat the olive oil in a skillet and saute the vegetables until the onions are transparent and the mushrooms are cooked.
- In a large bowl, combine breadcrumbs, vegetables, and spices. Add the butter (the heat of the vegetables will melt it) stir until combined. Continue stirring and add the broth, a bit at a time, until the breadcrumbs are well moistened but not saturated.
- Oil or butter a 9x13 inch pan and pour in the stuffing. Cover the pan and cook at 350 degrees (F) for 30 minutes. If you prefer a slightly crunchier stuffing, you can uncover the pan for the last 5 minutes of cooking time.
