Mushroom Stuffing
Jeri Huish
From Every Day with Rachael Ray
November 2006
TWELVE SERVINGS
Prep Time: 1 hr (plus cooling)
Cook Time: 40 min
One and a half 1-pound loaves
white bread, cut into cubes
1 1/2 bunches celery with leaves,
coarsely chopped
3 sticks (12 ounces) unsalted
butter
1 1/2 onions, chopped
One 10-ounce package sliced
white mushrooms
1 tablespoon coarse salt
3 tablespoons poultry seasoning
2 large eggs, beaten with
2 tablespoons water
1. Preheat the oven to 250°.
Scatter the bread cubes on a
baking sheet and bake, tossing
occasionally, until dried but not
browned, about 40 minutes.
Let cool. Increase the oven
temperature to 350°.
2. Working in batches, pulse the
celery in a food processor until
chopped but not minced.
3. In a large, deep skillet, melt the
butter over medium-high heat.
Add the onions and cook until
translucent, about 10 minutes. Mix in the celery and mushrooms
and cook over high heat, stirring
frequently, for 10 minutes. Stir in
the salt and poultry seasoning until
thoroughly combined.
4. In a large bowl, toss the bread
cubes with the beaten egg mixture.
Add the vegetable mixture and toss
until well combined.
5. Spoon the stuffing into 2 buttered
3-quart casserole dishes and bake,
uncovered, for 40 minutes.
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