1/2 cup water
1 onion, chopped
3 cups sliced mushrooms (about 1/2 lb.)
2 celery stalks, thinly sliced
4 cups cubed bread
1/3 cup finely chopped parsley
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
1/8 teaspoon black pepper
1/2 teaspoon salt
1 cup very hot water or vegetable stock
Heat 1/2 cup water in a large pot or skillet. Add the onion and cook 5 minutes. Add the sliced mushrooms and celery and cook over medium heat, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Preheat oven to 350 degrees F. Stir in bread and spices, salt and pepper.
Lower the heat and continue cooking for 3 minutes, then stir in the water or stock, a little at a time, until the dressing obtains the desired moistness. Spread in an oil-sprayed baking dish, cover and bake for 20 minutes. Remove the cover and bake 10 more minutes.
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