Mushroom Stuffing recipe

14 servings

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

Butter one 9x13 inch casserole dish.

Preheat oven to 375 degrees F (190 degrees C).

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.

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

Turn into casserole dish.

Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes.

Remove cover and bake 15 minutes longer to brown top.