Stuffing

By Hklbrries

This is a very sticky, moist stuffing - just how I like it. Those of you who prefer the top to be crispy can bake it uncovered for the last few minutes or broil the top till crispy.

Ingredients

• 1 cup chopped onion
• 1/2 cup pureed onion
• 2 cups chopped celery
• 1 cup pureed celery
• 1 cup chopped or grated carrots
• 1 pound fresh mushrooms or 8 ounces canned mushrooms, sliced
• 2 tbsp dried parsley
• 1 tsp poultry seasoning, more to taste
• Ground black pepper, to taste
• Ground sage, to taste
• 1 large bag of Pepperidge Farms whole wheat/white bread stuffing mix stuffing cubes (the stuff without any seasonings)
• Vegetable broth to add moisture, if needed (about 1 to 2 cups)

Preparation

Step 1

Heat onions, celery, carrots, mushrooms and spices/herbs in a large pot until it all boils. Simmer for about 5 to 10 minutes or until the chopped onions are translucent. Cool for 10 minutes, then add the stuffing mix. Mix well, adding vegetable broth if necessary for moisture. Place in a big covered baking dish and cook in a preheated 350 F oven for 30 minutes. Taking the cover off during the last 10 to 15 minutes should get you a crusty top for the stuffing.

Variations: You can probably add some of that vegetarian Italian sausage that comes in links (I have some but haven't tried it yet), browned first, to the mix for a more traditional taste. And chopped apples, chopped spinach or any other vegetable you like can probably be added. Even my father-in-law, diehard New Englander and meat-and-potatoes man, liked this.

Lucinda Rasmussen