My Aunt Sandra’s Stuffing
5 lbs onions
6 or more cloves of garlic
1 lbs white button mushrooms
1 box sourdough bread stuffing mix
1 bunch fresh dill
2 eggs
Chicken stock
Basil
Olive Oil
Salt and Pepper
Cut onions into small pieces and saute with a drop of olive oil. Cook for until transluscent and add chopped garlic and salt and pepper. Saute for another 5 minutes then set mixture aside.
Cut mushrooms into quarters. Either reusing the same pan or in a new pan add more olive oil and saute with salt and pepper. Cook until the mushrooms get juicy.
In a large mixing bowl, combine the box of stuffing mix, mushrooms, and onion mixture. Add 2 eggs, chopped dill, basil, salt, and pepper. Mix everything together using hands. Add a splash of chicken stock to keep the mixture moist. Taste the mixture- it should taste how it will be once cooked. Adjust seasoning as needed.
In a large baking dish, sprinkle some olive oil on the bottom of the pan. Spread the Stuffing mixture in the pan. In a 350 degree oven, let the mixture bake for anywhere from 20 to 40 minutes. The longer you let it bake, the crunchier the top will become.
This stuffing recipe is extremely delicious. My Aunt Sandra has been making it for as long as I can remember. It easily feeds 30 people. It is moist and full of flavor and very savory. Goes well with anything served at Thanksgiving dinner!
CityCooker 