THEME: Mushroom Stuffing

[Jamie R]

Mushroom Stuffing

1 pound fresh mushrooms, sliced
6 tablespoons butter
1 cup diced onion
1 cup chopped celery
1 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
12 cups dried bread crumbs
1 1/2 cups hot chicken broth
2 eggs, beaten
2 cups diced apple without peel
1/4 cup chopped parsley

1. Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).

2. Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.

3. In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.

4. Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.

[Jamie R]

Mushroom Stuffing
By Phyllis Stein-Novack
November 10, 2005 / South Philly Review

2 tablespoons butter
2 tablespoons vegetable oil
1-1/2 pounds mixed mushrooms, such as white button, cremini and shiitake,
wiped clean and chopped
1 medium onion, chopped
1 (16-ounce) bag crushed herb stuffing mix
1 (15-ounce) can chicken stock
Kosher salt and freshly ground black pepper, to tast

Melt the butter and oil over medium-high in a large skillet. Add the mushrooms and saut� until they give up their liquid, about 10 minutes. Remove to a bowl. Add the onion and saut� until translucent, about five minutes.

Place the stuffing mix in a large bowl. Add the saut�ed mushrooms, onion, chicken stock, salt and pepper. Mix thoroughly. The stuffing should be moist. If it feels dry, add about 1 cup more chicken stock. Cool completely.

Cover the stuffing with plastic wrap and refrigerate overnight.

When ready to serve, bring the stuffing to room temperature. Spray a casserole dish with nonstick cooking spray. Place the stuffing in the dish and cook for about 20 minutes in a 350-degree oven. This can be done while the turkey rests. Or, the stuffing can be microwaved on high for about five minutes or so.

Serves six to eight.

Note from Phyllis: I chop the mushrooms and onion in a food processor fitted with a steel blade. I pulse on and off until it's a slightly chunky consistency. Add two stalks of sliced, saut�ed celery to the stuffing, if you wish.