Mushroom, Herb & Cranberry Stuffing

By Cyndi645

Ingredients

• 3 T plus 1/2 cup unsalted butter
• 1 T olive oil
• 1 lb assorted mushrooms (cleaned, coarsely chopped)
• 2 tsp chopped fresh thyme
• 2 yellow onions chopped
• 3 celery chopped
• 10-12 unseasoned dried bread cubes
• 1 cup dried cranberries
• 1/3 cup chopped fresh Italian parsley
• 1 1/2 T finely chopped fresh sage
• 3-4 cups chicken broth
• 1-1 1/2 tsp kosher salt
• 1/2 tsp ground pepper

Preparation

Step 1

In a large frying pan over medium-high heat, melt the 3 T butter with the olive oil. Add the mushrooms and cook, stirring occasionally, until lightly browned 6-8 minutes. Scrape into a large bowl and stir in the thyme until well blended. Set aside.

Preheat the oven to 350 degree. Butter a 9 X 13 X 2 rimmed baking sheet.

Melt the remaining 1/2 cup butter in the same frying pan over medium heat. Add the onions and celery and cook, stirring frequently, until softened, 10-12 minutes. Remove from the heat and add to the mushrooms. Then add the bread cubes, cranberries, parsley, and sage and stir to mix. Gently stir in about 2 1/2 cups of the stock, or enough to moisten the mixture without making it wet. Add salt to taste and pepper.

Transfer the mixture to the prepared pan and drizzle the surface evenly with about 1/2 cups of the stock. Cover with aluminum foil. About 30 minutes before the turkey is done, place the stuffing in the oven and bake until heated through, about 30 minutes. Remove the foil and drizzle with some stock. Continue to bake, uncovered, until the surface is lightly browned and crispy about 15 minutes longer. If the stuffing seems dry, moisten with a little more stock. Keep warm until serving time.