Mushroom Stuffing
Mushroom Stuffing
About this recipe: A delicious stuffing featuring mushrooms, apples and herbs. This recipe will stuff a 5kg (12 lb) turkey.
Ingredients
Serves: 14
- 500g (1 1/4 lb) fresh mushrooms, sliced
- 100g (4 oz) butter
- 1 onion, diced
- 2 stalks celery, chopped
- 1 teaspoon savoury seasoning
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1.25kg (2 3/4 lb) dried breadcrumbs
- 350ml (12 fl oz) hot chicken stock
- 2 eggs, beaten
- 4 apples - cored, peeled and diced
- handful chopped fresh parsley
Method
Prep:30min ›
Cook:1hr ›
Ready in:1hr30min
- Butter one 23x33cm (9x13 in) casserole dish. Preheat oven to 190 C / Gas mark 5.
- Rinse, pat dry and quarter mushrooms. In large frying pan, heat butter and add mushrooms, onion and celery; sauté 5 minutes and remove from heat. Stir in savoury seasoning, salt and pepper.
- In large mixing bowl, combine breadcrumbs with stock and eggs, then add mushroom mixture, apples and parsley; mix well. Transfer to casserole.
- Cover and bake for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
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Reviews (5)
It's Novemeber and I've got a ton of mushrooms going spare...by December I'm going to have to make stuffing for the family and I'm wondering if I can be cunning and freeze a batch of this now? Has anyone frozen it before? Did it come out ok and at which stage should I freeze it do you think? Thanks! - 21 Nov 2011
Took shortcuts. Great moist stuffing - even cooked inside the turkey. I used some chopped portabello mushrooms instead of all button mushrooms to add some additional flavour. Also, to save time, I made the stuffing and refrigerated it overnight before cooking and it turned out fine. - 24 Jul 2008
Something else. this is always a hit. I've shared the recipe with family and friends. I don't measure the breadcrumbs but dry 1 loaf of white bread, cube it and then double the stock and seasoning. we added portabella mushrooms and it was wonderful. I didn't put the apple in but may have to try it the next time. This is a very good recipe and there are never any leftovers. Thanks for sharing your recipe Christine! - 24 Jul 2008
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