Wild Mushroom Stuffing | Western Pennsylvania Mushroom Club
Just in time for Thanksgiving, here’s a recipe for Wild Mushroom Stuffing from Richard & Cecily Franklin.
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Cooking tools:
- Oven
- Mixing bowl
- Nonstick skillet
- Stove
- Measuring cup
- Spoon
- Foil pan
- Aluminum foil
- Cooking spray
- Chef's knife
- Cutting board
Ingredients
- 8 cups Bread cubes
- 1 1/2 tbsp Extra virgin olive oil
- 1 lb Chopped mushrooms, wild or store-bought
- 8 oz Diced celery
- 8 oz Diced onions
- 1/2 cup Fresh parsley leaves, coarsely chopped
- 1 tsp Poultry seasoning
- 1 tsp Sage
- Fresh ground pepper to taste
- 1 cup Chicken or vegetable broth
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