Mushroom Stuffing by Michelle Bernstein
Ingredients
- 1 quart of favorite bread for stuffing cut into 1 1/2 inch cubes (Alternative: purchase already made croutons for stuffing)
- 2 cups mixed fresh mushrooms (choose your favorite!), trim any tough stems, chop roughly
- 1/2 cup yellow onion
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 2 cloves fresh garlic
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup dry white wine or Madeira if available
- 1 rib celery, chopped
- 2 cups turkey or chicken stock or broth
- 1 lightly buttered large baking dish
Directions
- Preheat your Oster® Toaster Oven to 350°. In the Oster® Food Processor, add the mushrooms, onion, garlic, and herbs. Run the processor until the mixture is well minced and combined. In a large saucepan or in the Oster® Electric Skillet, on medium heat, combine the butter and oil. Cook the minced mushroom mix stirring frequently for about 5 minutes. Add the wine and celery; continue cooking for another 5 minutes. Add the turkey stock and heat through. Turn off the heat. Place the croutons in a very large metal bowl and pour the mushroom mix over them. Stir to combine the stuffing until all the croutons are damp. Spread the stuffing evenly into a baking pan. Cover with aluminum foil. Bake for 30 minutes, then uncover and bake an additional 15 minutes to brown. Serve along side your turkey or chicken.
Copyright 2004 by Michelle Bernstein
