Mushrooms Stuffing

Classic mushroom bread stuffing for poultry.

12 cups bread cubes
1 cup butter
¾ cup onions, chopped
1½ cups celery ribs and leaves, chopped
1 cup mushrooms, chopped
2 Tbsp. sea salt
1 tsp. black pepper, freshly cracked
1 Tbsp. ground sage
chicken broth (optional)

In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally. 

Stir in the sea salt, pepper, and sage and cook for an additional 3 minutes. 

Place the bread cubes into a large, deep bowl. 

Pour ¼ cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used. 

Toss the cubes thoroughly to coat. 

(Regarding the optional chicken broth: for dry stuffing, add little or no liquid, for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.)  Let cool and use as stuffing for the turkey. 

We've made this stuffing in the crock-pot, as well, adding the chicken broth for moistness.