Ingredients: |
Ingredients: 16 ounces bread cubes (Pepperidge Farm) 1/2 cup unsalted butter 2 large onion or 4 small onions (white or Vidalia) 2 cups chopped celery (about 6-8 stalks) 1 large Leeks, well washed and diced 3 large carrots, peeled, washed and diced 6 scallions, sliced into rounds 1/2 cup chopped flat-leaf parsley 1 large basket or 2 small baskets of mushrooms, washed and cut up (optional) 1 1/2 tablespoons Poultry Seasoning (or more to taste) 1 tablespoon dried minced onions/onion powder 1/2 teaspoon garlic powder 3/4 teaspoon sea salt or more to taste (add at the end only if needed) 1/2 teaspoon freshly ground black pepper 1/2 cup dry white wine optional — (sub with 1/4 cup of broth) 3 cups chicken stock, heated 2 egg lightly whisked
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Directions: |
Directions:1. In a large sauté pan, melt the butter over medium-high heat.
2. Add the onions, celery, garlic, parsley, minced dried onions, leeks, carrots, and scallions. Sauté over medium heat for 10 minutes and add the poultry seasoning. Continue to sauté until the vegetables are softened (about an additional 15-20 minutes). 3. Add the wine (if using) and allow the wine to reduce down to half (about 4 minutes).
4. (optional mushrooms) In a medium sauté pan, heat the remaining olive oil over medium heat. Add mushrooms and over medium heat for about 10 minutes, until browned. Sprinkle with ½ teaspoon of garlic powder. Remove from pan and set aside
5. In a large mixing bowl mix the bread cubes, sautéed vegetables, and sautéed mushrooms (if using).
6. Mix until bread cubes are thoroughly combined.
7. Add 2 beaten eggs and continue to mix well.
8. Next, begin adding the hot chicken broth to the mixture and mix. Continue to add the broth until the mixture is very wet, but not watery. Taste for proper seasoning. At this point, add additional salt, pepper, and/or garlic power as desired.
9. Pour mixture into a well-greased baking dish, cover (either with lid or foil), and bake at 350 degrees for 40-60 minutes until fully cooked and hot in the center. |