Let’s get started with the stuffing. This is delicious. I love the stuffing and it’s an heirloom recipe of my sisters. So I’m very partial to it.
It’s going to start of with about three tablespoons of canola oil, just enough to coat your pan. You’ll going to put in one medium size chopped onion and three stalks of celery. And now it's time for our mushrooms. Now, I’m only going to use the stems of the mushrooms in my stuffing. I want to reserve this caps for my exclusive online run to recipe for stuffed mushrooms which is available only at foodnetwork.com
Give this a quick rough chop. These are going to go in there. Give a stir, combine them together. My sister came up with a tablespoon of sage in her stuffing and some thyme my favorite herb. Now this is crusty bread. It’s one local French bread I’ve cut into cubes. Now, in a bowl I’m putting two eggs this is going to be the binding for my stuffing and two cans of chicken broth. Then just beat these together.
Now you want to pour this over on your bread and the bread is going to soak up all of this chicken flavor and those eggs and I want to mix these together so that all of my bread is coated in that chicken broth. This is going inside your stuffing. And I’m going to put a little bit of salt and pepper in here. Give it a stir. I have already pre-greased my baking dish. And I will put all of these in here. And this makes up in less than an hour. On the top, goes your aluminum foil, so this goes in for 50 minutes on 350 degrees and about ten minutes before you put out the oven for about 40 minutes into the baking. You want to take that foil off there so it browns up on the top and gets nice and crunchy like everybody likes.