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CJ’s TRADITIONAL MUSHROOM STUFFING

A traditional Thanksgiving favorite but a great side any time of year.

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INGREDIENTS

  • 1 – 14 ounce bag Brownberry stuffing, non-seasoned.
  • 1 – 10 3/4 ounce can Campbell’s Cream of Mushroom Soup.
  • 1 – bag chopped real bacon bits.
  • 2 – cups chopped fresh mushrooms.
  • 1 – cup chopped white onion.
  • 1 – cup chopped celery.
  • 1 – tablespoon minced garlic.
  • 1 – teaspoon ground black pepper.
  • 1 – teaspoon sea salt.
  • 1 – stick real butter.
  • 1 1/2 – cups chicken broth.

PREPARATION

  • Preheat oven to 350 degrees F.
  • In a sauce pan, combine the broth and butter and bring to boil.
  • Remove from heat.
  • In an extra large mixing bowl, pour the entire contents of stuffing.
  • Pour broth and butter mixture over the stuffing mixture.
  • Stir the stuffing to blend evenly.
  • Spoon in the mushroom soup into the stuffing mixture, blend evenly.
  • Add remaining ingredients (bacon, onion, celery, mushrooms, garlic, sea salt and pepper).
  • Stir mixture together again until well blended.
  • Pour stuffing into a large casserole baking dish.
  • Bake in over (uncovered) for 30 minutes.
  • Let stand for 5 minutes, serve warm.

* An option is to add browned, drained and chopped sausage to the recipe . Simply add to other ingredients.