Number of Servings: 8 Cups
Prep Time: 30 Minutes
Cook Time: 60 Minutes
INGREDIENTS:
1/4 cup Butter
2 onion (chopped small)
4 celery stalks (chopped small)
1 pound mushrooms (fresh and chopped)
9 cup bread (cut in 1/2 cubes)
2 teaspoon dried savoury
2 teaspoon dried sage
1 teaspoon seasoned salt
1/4 teaspoon ground pepper
3/4 cup chicken broth (or giblet stock)
DIRECTIONS:
Melt butter in large skillet.
Add onions and celery; cook, stirring until tender; about 5 minutes.
Pour over bread in a large bowl.
Add seasonings; stir until well combined.
Gradually stir in broth until just moistened, but not wet.
Bake in a casserole until it’s ready
NOTES:
TAGS: Stuffing, Thanksgiving, Thomson, Turkey