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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mushroom Stuffing

Makes: 10 to 12 servings
Prep 25 mins Bake 35 mins  325/375 degree F
Mushroom Stuffing
Ingredients
  • 1/4  cup  margarine or butter
  • 6  cups  sliced fresh shiitake and/or button mushrooms
  • 1/4  cup  sliced green onions
  • 2  teaspoons  soy sauce
  • 2  teaspoons  Worcestershire sauce
  • 1/2  teaspoon  dried rosemary, crushed
  • 1/4  teaspoon  pepper
  • 5  cups  herb-seasoned stuffing mix (about 8 ounces)
  • 3  cups  coarsely shredded carrots (6 medium)
  • 1 - 1 1/4  cups  water
Directions

1. In a large skillet melt the margarine or butter over medium heat. Add mushrooms. Cook about 5 minutes or until just tender, stirring occasionally. Add green onions during the last 1 minute of cooking. Remove from heat. Stir in soy sauce, Worcestershire sauce, rosemary, and pepper.

2. In a large bowl combine herb-seasoned stuffing mix, carrots, and mushroom mixture. Drizzle with enough of the 1 to 1-1/4 cups water to moisten.

3. Use to stuff one 11- to 12-pound turkey. Or, place in a 3-quart casserole. Bake, covered, in a 325 degree F oven for 50 to 60 minutes or until heated through or in a 375 degree F oven for 35 to 45 minutes or until heated through. (Internal temperature should register 165 degree F with an instant-read thermometer.) Makes 10 to 12 servings.

Nutrition Facts (Mushroom Stuffing)
  • Servings Per Recipe 10,
  • cal. (kcal) 192,
  • Fat, total (g) 7,
  • chol. (mg) 13,
  • sat. fat (g) 3,
  • carb. (g) 28,
  • fiber (g) 4,
  • pro. (g) 6,
  • vit. A (RE) 1236,
  • vit. C (mg) 4,
  • sodium (mg) 541,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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