Mushroom Stuffing
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- ½ cup butter, and as needed, (1 stick / ½ block)
- 1 cup celery, diced
- 1 cup onion, diced
- 1 cup fresh mushrooms, sliced
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup Liquid Option
- Bread Option
- ¼ cup fresh parsley, chopped
- Seasoning Option
OPTIONS
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed cream of chicken soup, Shortcut
- condensed cream of celery soup, Shortcut
- condensed cream of chicken & mushroom soup
Liquid - Use 1 Item
- milk
- water
- apple juice
- chicken broth, Shortcut
Bread - Use 1 Item
- 1 loaf white bread, cubed, (1 lb / 454 g)
- 8 cups cornbread, coarsely crumbled
- 1 loaf raisin bread, cubed, (1 lb / 454 g)
- 1 loaf whole wheat bread, cubed, (1 lb / 454 g)
Seasoning - Use 1 Item
- 2 teaspoons rubbed sage
- 1 teaspoon dried thyme, crushed
- 1 teaspoon yellow curry powder
- 1 teaspoon dried tarragon, crushed
Instructions
- Once the vegetables and bread is prepped, preheat your oven to 180° C (350° F) and grease with butter a 2 quart casserole.
- Melt the ½ cup of butter in a large non stick pan, when hot, add celery, onion, and mushrooms. Cook, stirring often, until celery and onion are tender and mushrooms are cooked down. Remove from heat.
- Stir in the Soup and Liquid Options, mixing well.
- In a large mixing bowl, toss together the Bread and Seasoning Options and the parsley.
- Pour the vegetable mixture into bread, toss to mix well.
- Turn bread mixture into the prepared casserole.
- Bake uncovered for 45 minute or until golden brown.
- Serve as a side dish with any main dish. Enjoy.
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