1loaf of white sandwich breadcut into 1-inch cubes
1 ½cuplow-sodium chicken broth
4ouncecan of mushroomsdrained
1large egg(raw) for binding
2teaspoonsground sage
1teaspoongarlic powder
1teaspoononion powder
1teaspoonpoultry seasoning
½teaspoonkosher salt
½teaspoonground black pepper
2tablespoonsunsalted butterdiced into small cubes
Instructions
Preheat the oven to 375°F. If using something other than cast iron, lightly grease it with cooking spray.
Place the hard boiled eggs, celery, onion, and garlic in a large bowl. Stir to combine.
2 large eggs, 1 medium celery stalk, ½ large white onion, 3 garlic cloves
Add the bread, broth, mushrooms, egg, garlic powder, onion powder, poultry seasoning, ground sage, salt, and pepper. Use a sturdy spoon (or your hands) to mix the ingredients until the bread soaks up the broth and everything is well mixed.
1 loaf of white sandwich bread, 1 ½ cup low-sodium chicken broth, 4 ounce can of mushrooms, 1 large egg, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon poultry seasoning, 2 teaspoons ground sage, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
Place stuffing in the skillet or pan and form to fit. Dot the top with the cubed butter, and cover with aluminum foil.
2 tablespoons unsalted butter
Bake for 55-65 minutes. Optional: For a crispy crust remove the foil for the last 15 minutes.
Allow the stuffing to cool for 20 minutes before serving.
See post for tips, variations, and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of stuffing. Actual calories will vary.*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.