Mushroom Stuffing

16 oz Baby bella mushrooms (white mushrooms are fine, too)

3 Slices toasted white farmhouse bread

3 Slices toasted honey wheat bread

1 Cup chicken broth

1 Teaspoon salt

1/2 Teaspoon ground black pepper

2 Celery stalks

1/2 Cup sweet onion

5 Garlic cloves

3 Tablespoons butter

1 Tablespoon minced fresh rosemary

1 Tablespoon minced fresh oregano

1 Tablespoon minced fresh parsley

(You can use 1 teaspoon — or more to your taste — of dried Italian seasonings if you can’t find fresh herbs.)

Rinse and pat dry mushrooms to remove grit. Cut into 1/8th of an inch slices. Place in large bowl. Rinse celery, cut lengthwise in half, then cut into thin slices and place in bowl. Peel skin off sweet onion and mince 1/2 cup and place in bowl.

Rinse herbs, remove leaves from stems and mince. Place in food processor bowl. (If you don’t have a food processor, you can mince the herbs and cut the toast into fine cubes.) Cut white break into large cubes and place in food processor. Process the ingredients for about a minute until you have small pieces of bread, not fine breadcrumbs and place in a separate bowl. You will likely have to process all the bread in batches. When you’re done, stir all the breadcrumbs together in the bowl.

Crush or mince garlic into a separate bowl.

Preheat skillet over medium heat. Melt butter and spread across bottom of pan. Add mushrooms, celery and onions and sauté, stirring occasionally for about five minutes. Stir in garlic and sauté another five minutes.

When the mushrooms cook down and begin to appear translucent, stir in the herbed breadcrumbs. Depending on how moist you like your breadcrumbs stir in 1/2-to-1 cup of chicken broth. Mix in salt and pepper to taste.

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