Just in time for Thanksgiving, here’s a recipe for Wild Mushroom Stuffing from Richard & Cecily Franklin.
Preheat oven to 400 degrees.
Put bread cubes into large bowl.
Heat oil in a nonstick skillet over medium heat. Add celery, onions and mushrooms. Cook for ten minutes or until onions are translucent, celery is softer and mushrooms give up their liquid. Add parsley, poultry seasoning, sage and pepper. Cook another minute until fragrant.
Remove from heat and add to bread cubes. Mix thoroughly, adding up to 1 cup broth until moist.
Spoon mixture into sprayed foil pans. Cover with foil.
Bake 25 minutes at 400 degrees.
Uncover and bake for an additional 10 minutes.