Mushroom Stuffing

Modified Rachael Ray's magazine

1 1/2 (1 lb) loaves of white bread, cut into cubes

1 1/2 bunches of celery with leaves, chopped

3 sticks (12 oz) unsalted butter

1 1/2 onions, chopped

1 (10 oz) package of sliced white mushrooms

1 tbsp salt

1 tbsp poultry seasoning

2 large eggs, beaten with 2 tbsp water (I did this, but I don't think it helped anything and gave it a funny taste...or maybe it was my imagination, but in any case, I'm skipping this next time.)

Preheat over to 250º. Scatter bread cubes on a baking sheet and bake, tossing occasionally, until dried but not browned, about 40 minutes. Let cool. Increase oven to 350º.

Chop celery and onions (she uses a food processor). In a skillet, melt butter over medium-high heat. Add onions and cook until translucent, about 10 minutes. Mix celery and mushrooms and cook over high heat, stirring frequently, for about 10 minutes. Stir in salt and poultry seasoning until combined.

In a large bowl, toss bread cube with beaten egg mixture (what I'm skipping next time). Add the vegetable mixture and toss until all combined.

Spoon the stuffing into 2 buttered (3 quart) casserole dishes and bake, uncovered, for 40 minutes.

Makes 12 servings.