Mushroom Herb Stuffing

No one could make stuffing like my father! He never followed a recipe, but somehow, it always turned out savory,  moist and the dish scraped clean! I remember him saying over and over, “you do not want your stuffing to be dry”. The key to that was to have your mixture very moist before baking it.

Today, I had the privilege of having my daughter-in-law’s mother and sister here from Mexico. Stuffing is an unheard of concept in Mexico, so they had a cooking lesson about one of our most loved Thanksgiving recipes! I had more help in the kitchen than ever before! These little elves were in charge of the bread. For the past few weeks, I have saved all kinds and types of breads and stuck them in the freezer. I ended up with a mixture of stale hamburger buns, sprouted grain bread and whole wheat pita bread! They were quite diligent in pinching off small pieces of bread to fill this big bowl.

The ladies were in charge of chopping the onion, celery, mushrooms and herbs.

Sauté the onion, celery and mushrooms in 3 T. butter and 3 T. olive oil. When soft, remove from heat to cool down.

Add 1 c. dried cranberries, chopped parsley, thyme and sage to bread mixture. Toss well. Then add 3 eggs, veggies and 5 c. chicken broth (more or less as desired). Stir well. Mixture should be very moist. Salt and pepper again to taste. (It will depend on the saltiness of your broth) I like to make my homemade chicken stock, but if I don’t have time, this is the best alternative… www.morethangourmet.com

Pour into greased 9×13 pan. Cover tightly with foil. Bake 350 for 35-40 minutes. Remove foil the last 5 minutes of baking.

My honey claims this is his favorite part of our traditional Thanksgiving meal!

Mushroom Herb Stuffing

10-12 c. bread crumbs
3 T. butter
3 T. olive oil
1 large onion, chopped
3 stalks celery, chopped
1 carton button mushroom, chopped
1 carton shiitake mushrooms, chopped
3 T. chopped fresh parsley
1 t. chopped fresh thyme leaves
1 t. chopped fresh sage
1 T. poultry seasoning
5 c. chicken broth (more or less as desired)
Salt and pepper to taste
1 c. dried cranberries

Sauté onion, celery and mushrooms in 3 T. butter and 3 T. olive oil. Remove from heat. Add herbs and cranberries to bread crumbs. Toss well. Add 3 beaten eggs and cooled veggies. Add chicken broth until mixture is very moist. Pour into greased 9×13 pan. Cover tightly with foil and bake at 350 for 35-40 minutes. Remove foil the last 5 minutes.