Onion Mushroom Stuffing

Onion Mushroom Stuffing

  • Prep Time: 25 mins
  • Total Time: 40 mins
  • Yield: 10cups

    • About This Recipe

    “This is one of my favorite stuffings. It is moist and not too solid. When you stuff the bird don’t pack it too tightly.”

    Ingredients

  • 3cupschopped onions
  • 3cupssliced mushrooms
  • 1/2 cupbutter
  • 1 1/2 cupschopped celery
  • 10cupsstale crumbled bread
  • 1/4 cupfresh sage, chopped
  • 1/4 cupfresh parsley, chopped
  • 3/4 teaspoonsalt
  • 3/4 teaspoonpepper
  • 2eggs, beaten

    • Directions

  • In a saucepan large enough to hold all the ingredients melt the butter Cook onion and celery until softened but not brown (about 10 min) Add mushrooms, cook over med-high heat, stirring until the mushrooms are soft (4min), remove from heat Mix in the crumbled bread, toss well Add sage, parsley,salt& pepper (at this stage you may cover it and refrigerate for up to one day) Mix in the beaten eggs and stuff away!
  • This is enough stuffing for a 16 lb Turkey or 2 Roasting chickens.
  • If you have extra stuffing just put it in an oven proof dish cover tightly and bake it for the last hour of your bird’s time (of course the time for this depends on the amount you have left over).

    • Reviews

  • “This stuffing recipe is very good and it is very moist!It’s a keeper for my family”

  • “Ooey gooey just like I like my stuffing.This was a hit on Thanksgiving even though — sacrilidge — cooked entirely outside of the bird.I bought a couple of loafs of cheap white bread, which worked perfectly.There was enough left over to make turkey sandwiches on white bread with gravy afterwards ;-)I might have just sworn off all “fancy” stuffings for good.”

  • “Great stuffing recipe! I halved all fresh ingredients and used 2 tsp dried summer savoury as I did not have fresh sage and 1/2 tsp each of salt and pepper.I had enough to stuff a small 3 pound chicken and baked the balance in a dish.Nice and moist, a good recipe!Thanks……”

  • “Since I feel grateful all year, I decided to make a Thanksgiving dinner in April, using this dressing for my bird. I cut some honey wheat bread into tiny cubes and halved the recipe. Instead of cooking in the small turkey, I placed the stuffing into my crockpot, drizzling a few tablespoons of chicken broth over the top for good measure, set it on low and let it cook for 4 hours.The smell while it was cooking was sooooo delicious!Much to my delight, it tasted as good as it smelled with just the perfect texture.The bread cubes were so moist, but not a bit mushy, filled with the flavor of the herbs, mushrooms and onions.One of the best parts of Thanksgiving dinner are the leftovers and we are looking forward to more dressing! This is a good one Bergy…thanks.”

  • “This stuffing was prepared and cooked outside the turkey andtwo chickens.Icooked Country Lady’s recipe #57211, Roast Chicken with Vegetables, and what better way to serve stuffing than one prepared for two chickens.Chickens were cooked as well as turkey because I wanted to accommodateguests who are not fond of turkey.(The turkey was evelyn/athens Roast Turkey with Maple-Pepper Butter #106239. ) Juices and cranberriesfrom the turkey were transferred to the chicken broth,prior to placing the stuffing in the casserole.Your recipe is perfect, for all the birds, Bergy, and one which I shall use again.Because the stuffing for the chickens was cooked outside the birds, in a casserole,I used chicken broth to moisten the dressing, and cooked it “covered”The result was a very tender moist and flavourful dressing which required no additional gravy… Of course people do use gravy don’t they?The stuffing was served alongside the chickens, with Aroostook’s Giblet Gravy for 12,#27962.There was no end to compliments for your contribution to my Designer Thanksgiving Dinner,thank you for sharing, Bergy.”

  • “This was a very tasty stuffing.I tried it instead of my regular bread stuffing for turkey.It is moist and flavorful.The family liked it at our holiday dinner.”

  • “I’ve been using this recipe since 2003, and it has become a family favorite.Thank you, Bergy, for sharing this wonderful recipe.It really is foolproof!”

  • “I was so happy to find this recipe. I’m a vegetarian, so this worked out perfectly for me. Instead of cooking it in a turkey I used vegetable broth. It taste great!”

  • “This was great.Made this for Thanksgiving as we are watching how we are eating.I made this with 100% whole wheat bread to make it better for us.I also cooked outside of the bird.This is going to be our new stuffing now for our Thanksgiving dinner.Thanks for sharing.”

  • “This was very good!Really enjoyed it.As another reviewer did, I baked the stuffing out of the bird, so I added some turkey stock to the stuffing.Yummy!”

  • “Thanks for posting such a wonderful stuffing recipe. I followed it and wouldn’t change a thing. It is very easy to prepare. My family loved it. “

  • “Good stuffing, I used whole wheat bread and half vidalia half yellow onion.Next time I will make a double batch because there were no leftovers.”

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