Sage and Mushroom stuffing

By á-2600

Sandra Lee

Ingredients

• Canola Oil cooking spray
• 2 10 ounce packages white button mushrooms
• 3 tab canola oil
• 1 med onion diced
• 3 stalks of celery
• 1 tab chopped fresh sage leaves
• 1 teasp chopped fresh thyme
• 2 eggs beaten
• 2 14.5 cans of chicken broth
• 1 loaf day french diced into 1\2 inch cubes
• salt and freshly ground blac pepper

Preparation

Step 1

Preheat the oven to 350 . Spray a 9 /13 inch baking dish with cooking spray
Remove the mushroom caps from the stems.
Roughly chop the stems
In a large skillet over medium high heat , add the canola oil . Stir in the onions and the celery and cook until softened slightly tender about 5 minutes.
Whisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat all of the bread. Stir in the cooked onions and mushroom mixture and toss to combine . Season with salt and pepper to taste. Transfer to the baking dish and bake, covered loosely with foil, 40 to 50 minutes . Remove the foil for the last 10 minutes of cooking time to brown the top Remove from the oven and serve