Mixed Mushroom Stuffing

Instructions

• Preheat oven to 325F (160C). Rinse mushrooms, then place in a medium-size heatproof bowl or measuring cup. Pour boiling water over mushrooms, stir, then soak until softened, about 20 minutes. Meanwhile, cut bread into 1/2-in. (1-cm) cubes. Spread out on 2 large baking sheets. Bake until lightly golden, rotating trays and stirring halfway through, from 10 to 15 min. Remove from oven. Let cool on racks, then place toasted cubes in a large mixing bowl.

• Coarsely chop green onions. Finely chop celery and leaves. Celery should now measure about 1-1/2 cups (375 mL). Finely chop onions. Remove mushrooms from water, gently squeezing them over soaking liquid to extract excess liquid. Save this soaking liquid. Coarsely chop mushrooms.

• Melt butter in a large frying pan set over medium heat. Add mushrooms, green onions, celery and onions. Stir in cranberries, poultry seasoning, salt and pepper. Cook, stirring often, until fragrant and onions have softened, from 6 to 8 min. Turn mixture over bread cubes, then gently stir until mixed. Return pan to heat and increase temperature to high. Pour in mushroom soaking liquid. Using a wooden spoon, scrape up any brown bits from bottom of pan into liquid. Boil, stirring often, until liquid is reduced to about 1/3 cup (75 mL), from 12 to 15 min. Pour over bread and mix well.

• Use stuffing for our Maple-Glazed Turkey or bake on its own as a side dish. Press stuffing into a large ungreased casserole dish. Drizzle with a little chicken broth, if you wish, then cover and bake in a preheated 325F (160C) oven, about 1 hr.