Mushroom Stuffingbreads, poultry 2 tablespoon oil 1 lb mushrooms, fresh 1 cup onions, chopped 1/2 teaspoon sage leaves 1/4 teaspoon marjoram leaves 20 wheat bread slices 2 eggs Cut mushrooms in quarters. Heat oil in skillet. Add mushrooms, onion, sage, marjoram, and salt and pepper to taste; cook 10 minutes, stirring occasionally, until vegetables are tender. Remove from heat. Cube bread and add; toss well to mix. Pour egg over stuffing and toss. Makes 12-14 cups, enough to stuff 14-lb turkey. (Allow 1 cup stuffing per lb of turkey.) From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 |
