Grandma Ruth's Stuffing recipe

16 servings

2 tablespoons olive oil

1 pound sliced fresh mushrooms

3 stalks celery, diced

2 onions, chopped

1 (20 ounce) loaf French or Italian bread, cut into 1 inch cubes

1 (16 ounce) package herb-seasoned stuffing mix

4 eggs, beaten

2 (14 ounce) cans chicken broth

2 teaspoons rubbed sage

2 teaspoons dried thyme

2 tablespoons garlic powder

salt and pepper to taste

Heat oil in a large skillet over medium heat.

Saute the mushrooms, celery, and onions until softened.

Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.

In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth.

Season with sage, thyme, garlic powder, salt, and pepper, and mix well.

The stuffing should have a rather paste-like consistency.

Mix in additional chicken broth as necessary.

Loosely pack stuffing inside turkey cavity before roasting.