Martha's Mushroom Stuffing |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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From Martha Stewart. To dry the bread cubes, spread them on two rimmed baking sheets; leave them out (uncovered) overnight, or bake in a 300-degree oven for about 30 minutes. Ingredients:
4 tablespoons butter, plus more for baking dish |
2 large onions, cut into 3/4-inch dice |
6 stalks celery, sliced crosswise 1/4 inch thick |
coarse salt and pepper |
1 1/2 lbs assorted mushrooms, trimmed and quartered (for uniform pieces) |
2 loaves italian bread, cut into 1-inch cubes (1 pound total) |
1 (14 1/2 ounce) can reduced-sodium vegetable broth |
1 cup coarsely chopped fresh parsley |
3 large eggs, lightly beaten |
Directions:
1. Preheat oven to 400 degrees. Butter an 8-inch square (or other shallow 2-quart) baking dish for extra stuffing.
2. Heat butter in a large skillet over medium heat; add onions, celery, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, tossing often, until beginning to brown, 12 to 15 minutes.
3. Add mushrooms. Cover; cook until they release liquid, 5 to 7 minutes. Uncover; cook, tossing occasionally, until tender and liquid has evaporated, 10 to 12 minutes more. Transfer to a large bowl; let cool completely.
4. Add bread, broth, parsley, and 3/4 cup water to bowl; toss well. Season with salt and pepper; mix in eggs.
5. Place all stuffing in a buttered 9-by-13-inch (or other shallow 4-quart) baking dish.
6. Put covered dish in oven. Bake 25 minutes. Remove foil; bake until golden, 20 to 25 minutes.
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