Mix a pile of dried, postage stamp sized broken up bread with 4 to 6 finely chopped celery ribs, 1 large finely chopped onion, 1/2 cup chopped fresh parsley, 1 Tbsp poultry seasoning (or to taste), 1 tsp salt, 1/2 tsp freshly ground black pepper together in alarge mixing bowl, tossing it all with your hands until well mixed Drizzle 2 large beaten eggs over the bread mixture and toss again Mix 1/4 lb of butter (or 1/4 cup olive oil) and 1/2 cup warm water together and drizzle over the bread mixture Toss again until well mixed Continue to add more warm water, a little at a time, until the stuffing is moist and holds together when lightly pressed between the palms of your hands Melt some butter or heat a bit of olive oil in another large skillet over medium-high heat When hot, add 1/2 lb white mushrooms, 1/2 lb shiitake mushrooms, 1/2 lb potobello mushrooms and cook, stirring frequently, until most of the liquid has evaporated, about 15 minutes Add the mushrooms to the bread, celery and onions etc, mixture and stuff it all into the turkey before you place it in the oven This recipe may be doubled, halved or quartered If doubling start with only one and a half times the amount of poultry seasoning; if quartering the recipe, use one egg And don’t forget to GIVE thanks when celebrating Thanksgiving Have a Happy Turkey Day!!
Classic Mushroom Stuffing (For Turkey or Chicken)
27 Wednesday Nov 2013
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