Mushroom Stuffing Recipe
Ingredients
| Mushrooms | 1/2 Pound, sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Butter | 1/2 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Mix package | 1 , seasoned | |
| Hot water | 1 Cup (16 tbs) | |
| 2 teaspoons instant chicken bouillon granules | ||
| Ground sage | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
Directions
In 2 quart casserole, combine mushrooms, onion, celery and butter.
Microwave at HIGH (10) 5 to 8 minutes until vegetables are tender.
Add egg, stuffing mix, water, bouillon, ground sage and pepper.
Microwave at HIGH (10) 4 to 6 minutes, until heated through; stir after 2 minutes.
TO COOK BY CONVECTION: Insert metal accessory rack.
Preheat oven to 350°F.
Bake for 30 to 35 minutes.
Microwave at HIGH (10) 5 to 8 minutes until vegetables are tender.
Add egg, stuffing mix, water, bouillon, ground sage and pepper.
Microwave at HIGH (10) 4 to 6 minutes, until heated through; stir after 2 minutes.
TO COOK BY CONVECTION: Insert metal accessory rack.
Preheat oven to 350°F.
Bake for 30 to 35 minutes.
Chef
