Herb & Mushroom Stuffing Recipe

In case you missed the memo, Thanksgiving is coming up very soon. I’m sure all of you out there have already started buying things for you dinners, and loading up on all of those frozen turkeys. Let face it, for some thanksgiving is a time for family and fun, and for us women, it can be a time of slaving away over a hot stove. It doesn’t have to be way ladies, we got your back.

That’s why we decided to have a series of recipe posts geared towards making your Thanksgiving meals super simple and easy, but still delish!

The first dish we wanted to make is Sara’s Herb & Mushroom Stuffing. It’s kind of an heirloom recipe. Sara’s great great great great great grandma made this stuffing at the very first Thanksgiving. Squanto was a big fan. NO. We’re totally kidding. Even though this isn’t something handed down through the ages, it’s still an awesome stuffing recipe.

 Herb & Mushroom Stuffing Recipe

To get your stuffing started, you first need a few ingredients:
4 cups of Pepperidge Farm Sage & Onion Stuffing Mix. (You can also use your homemade breadcrumbs, but we ain’t got no time for that on Thanksgiving)
1 Onion
2 Carrots
2 Stalks of Celery
1/2 an 8oz. pack of Fresh Mushrooms
2 Tbsp Butter
1 Can of Chicken Broth
Salt & Pepper
2 Tbsp EVOO

 Herb & Mushroom Stuffing Recipe

Preheat your oven to 350 degrees. Chop up all of your vegetables and set them aside. In a large saucepan combine, EVOO, onion, celery, and carrots and let it cook until the vegetables get soft and the onions are caramelized. Add your mushrooms after the onions caramelize. Let the vegetables cook for about 5 minutes.

 Herb & Mushroom Stuffing Recipe

Add in stuffing mix (or breadcrumbs), broth, butter, salt, and pepper. Stir and let cook for about 5 minutes. While your stuffing is on the stove, spray a baking pan with a nonstick cooking spray. After the 5 minutes pass, pour your stuffing mix into the pan. Bake uncovered for 30 minutes. Serve as a side with other classic Thanksgiving dishes!

 Herb & Mushroom Stuffing Recipe

This is kind of a different take on the classic stuffing. This one has a lot of herb flavor combined with the vegetables. Putting it in the oven, uncovered keeps it nice and toasted on top, and eliminates the “soggy” problem that some stuffings have (that Hannah hates). It makes it perfect to go along with that Thanksgiving turkey.

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Sara’s Herb & Mushroom Stuffing Recipe

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients

  • 4 cups of Pepperidge Farm Sage & Onion Stuffing Mix. (You can also use your homemade breadcrumbs, but we ain’t got no time for that on Thanksgiving)
  • 1 Onion
  • 2 Carrots
  • 2 Stalks of Celery
  • 1/2 an 8oz. pack of Fresh Mushrooms
  • 2 Tbsp Butter
  • 1 Can of Chicken Broth
  • Salt & Pepper
  • 2 Tbsp EVOO

Instructions

  1. Preheat your oven to 350 degrees.
  2. Chop up all of your vegetables and set them aside. In a large saucepan combine, EVOO, onion, celery, and carrots and let it cook until the vegetables get soft and the onions are caramelized. Add your mushrooms after the onions caramelize. Let the vegetables cook for about 5 minutes.
  3. Add in stuffing mix (or breadcrumbs), broth, butter, salt, and pepper. Stir and let cook for about 5 minutes.
  4. While your stuffing is on the stove, spray a baking pan with a nonstick cooking spray. After the 5 minutes pass, pour your stuffing mix into the pan.
  5. Bake uncovered for 30 minutes. Serve as a side with other classic Thanksgiving dishes!
http://www.theperfectstormbffs.com/2015/11/saras-herb-and-mushroom-stuffing-recipe.html