Mushroom and Sage Stuffing

INGREDIENTS

• 1 large bread loaf torn into cubes
• 6Tmushroom and sage olive oil
• 1 ½ pounds baby bella mushrooms
• 2 cups onion diced
• 1 cup celery diced
• 1T garlic minced
• 3T fresh sage
• 1T fresh thyme or ¾T dry
• cooking spray
• 3 cups bone broth or rich broth
• 2 eggs beaten
• salt and pepper to taste

INSTRUCTIONS

• Preheat oven to 350 degrees and spray a 9x13 baking pan with cooking spray
• Chop all mushroooms and set aside
• In a large skillet on medium high heat, add 3T of mushroom + sage olive oil.
• Stir in onions and celery until slighty softened (about 2 min)
• Add mushrooms and herbs, cook about 5 min until mushrooms are brown and veggies are tender.
• In a large bowl, whisk together eggs and broth. Add bread cubes and toss until coated.
• Combine all the ingredients including the remaining oil, salt and pepper.
• Transfer mixture to baking dish, cover with foil, bake 40-50 minutes.
• Remove foil for last 10 minutes to brown.Serve and Enjoy!

*compliments to Chef Danny Rassi for this delicious recipe!