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Mushroom Sage Stuffing

salads

1/4 cup butter
1 pound mushrooms; sliced
3 onions; chopped
4 cloves garlic; minced
2 tablespoons crumbled dried sage
1/4 teaspoon (each) salt and pepper
1/2 cup chopped fresh parsley
12 cups cubed day-old Italian bread; or
French bread
1 cup chicken or vegetable stock

Enough stuffing for a 15-lb turkey. Melt butter in large skillet; cook, stirring, mushrooms, onions, garlic, sage, salt and pepper over medium heat for 15 minutes or until softened. Add parsley to skillet and combine. Toss with bread and stock. Let cool. Stuff into neck and body cavity of turkey; wrap excess in foil and add to oven for final hour of roasting. (Or spread in greased 13- x 9-inch (12 cup) baking dish. Cover with foil; bake in 375°F oven for 30 minutes. Drizzle with 1/2 cup turkey drippings or chicken stock; bake, uncovered, for 30 minutes or until golden and crisp.)

Contributor: Canadian Living - December, 1999

Yield: 12 cups

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