Stuffing with Whole Wheat Bread and Mushrooms

Ingredients

• 6 cups 100% whole wheat bread cubes
• 1/2 lb. mushrooms, finely chopped
• 1 onion chopped in small dice
• 1 cup chopped celery
• 2 T olive oil
• 2 T fresh sage, chopped small
• Salt and fresh ground black pepper to taste
• 2 cups chicken stock, simmered to reduce to 1 1/2 cups
• 2 tsp. fresh thyme
• 1 tsp. Turkey soup base, optional but recommended
• 1 T butter

Directions

1. Preheat the oven to 350 F. Slice the bread into roughly 1/2 inch cubes, spread them on a cookie sheet, and toast them for about 30 minutes, until they look dry and lightly browned. Stir the cubes several times so they toast evenly, and keep an eye on them as they go.
2. Combine 2 cups chicken stock with the Turkey soup base and thyme in a small saucepan. Let it simmer while you chop the mushrooms, onion, and celery, until the liquid has reduced to 1 1/2 cups.
3. Warm a small amount of olive oil in a large non-stick frying pan. Add the mushrooms and cook them until their moisture has cooked off and they are beginning to brown.
4. Transfer the mushrooms to a large mixing bowl. Add a little more olive oil to the same pan, then add the onion and celery and cook for about 3 minutes, stirring occasionally.
5. Stir in the chopped sage and cook for 2-3 minutes longer, just until the vegetables are beginning to brown a bit.
6. Add the onion and celery mixture to the mixing bowl with the mushrooms.
7. Add the toasted bread cubes to the mixing bowl.
8. Season the stuffing mixture with salt and fresh ground black pepper.
9. Add the 1 tablespoon of butter to the hot stock and stir until it melts. Gently mix the stock into the bread and vegetable mixture, using less than the full amount if you prefer a drier stuffing.
10. Spoon the stuffing into a metal or crockery baking dish coated with non-stick spray, then cover the dish with foil.
11. Bake the stuffing covered for about 20 minutes, then remove the foil and bake for about 20 minutes more. If you choose to bake it uncovered the whole time, shorten the baking time a little.
12. Serve hot.