stuffing- mushroom and challah

By saraneddie

Ingredients

• 1 lb portabello mushrooms sliced thinly
• 1 1/2 cups chopped celery (approx 4-5 medium ribs)
• 1 cup chopped onion
• 7 cups soft large crouton size challah crumbs
• 2-3 eggs
• 2 to 2 1/2 tsp poultry seasoning
• 1 tsp salt
• 1/2 tsp pepper

Preparation

Step 1

Sauté mushrooms celery and onions until mushrooms and celery are tender and onions are translucent. Don't cook it for too long or the mushrooms may shrink to very little.

Add the challah to the skillet and stir in with the vegetables, incorporating well.

Remove from the flame.

Season the eggs with the poultry seasoning, salt pepper and beat well. pour the egg mixture over the veggies and mix well.

pour into a 9x13 pyrex

325 for 20-25 minutes