Stuffing with Whole Wheat Bread and Mushrooms

Directions

Preheat oven to 350 F. Cut bread into cubes about 1/2 inch square, arrange on cookie sheet and toast in oven about 30 minutes, or until bread is dry and slightly browned. Place 2 cups chicken stock in small saucepan with Turkey soup base and thyme and let simmer while you chop mushrooms, onions, and celery until reduced to 1 1/2 cups. Put small amount of olive oil in large non-stick frying pan and saute mushrooms, until liquid has evaporated and mushrooms are starting to brown. Put mushrooms into large mixing bowl and add a bit more olive oil to pan, then add onions and celery and saute about 3 minutes, stirring a few times. Add chopped sage and saute 2-3 minutes more, until vegetables are starting to slightly brown. Put onion-celery mixture in mixing bowl with mushrooms. Add bread cubes to mixing bowl. Season stuffing mixture with salt and fresh ground black pepper. Add the tablespoon of butter to hot stock and stir until melted, then gently stir stock into bread and vegetable mixture. Put stuffing into metal or crockery baking dish which has been sprayed with non-stick spray and cover with foil. I baked covered about 20 minutes, then uncovered and baked about 20 minutes more. Whether or not to cover the stuffing is entirely up to you, but I would reduce the cooking time a little if you’re cooking it uncovered. Serve hot, with plenty of turkey .