Mushroom Stuffing with Green Onions

8 oz whole grain bread – cubed and dried overnight
8 oz french baguette – cubed and dried overnight
2 T butter
3 T olive oil
1 pound Crimini mushrooms – sliced
2 bunches green onions – chopped
2 stalks celery – chopped
2/3 cup fresh Italian parsley – chopped
1 T fresh oregano – chopped
1 T fresh sage – chopped
1 T fresh thyme – chopped
1.5 t kosher salt
3/4 t ground black pepper
1 3/4 c chicken broth
1 egg – beaten

Melt the butter and olive oil in a large skillet.
Add mushroom and cook about 8 minutes or until soft.
Add green onions, celery, parsley, oregano, thyme, salt, and pepper and saute about 10 minutes.
Add the bread crumbs and combine.
Add broth to moisten and egg to bind.

Transfer the mixture to a greased 3-quart baking dish and cover with foil.  Cook 30 minutes at 350 degrees.  Uncover and cook an additional 15 minutes.

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This entry was posted in 2010, November 2010, Thanksgiving Recipes. Bookmark the permalink.

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