A delightful twist on the classic bread stuffing, perfect for your holiday table.
Melt the butter in a large skillet over medium heat.
Using unsalted butter allows you to control the salt level in the dish.
Add the chopped onion, celery, and mushrooms to the skillet and sauté until the onion becomes translucent.
Stir occasionally to prevent the vegetables from sticking to the pan.
Mix in the salt, pepper, and sage, and cook for an additional 2 minutes.
Adding the spices at this stage helps to release their flavors.
Place the bread cubes in a large mixing bowl.
Using slightly stale bread helps the cubes absorb the flavors better.
Pour the sautéed mixture over the bread cubes and toss to combine evenly.
Ensure all bread cubes are coated with the mixture for even flavor distribution.
Gradually add the chicken broth to the mixture, tossing lightly to moisten the bread cubes.
Add the broth slowly to achieve your desired stuffing consistency.
Transfer the stuffing mixture to a greased baking dish.
Press the mixture lightly into the dish for even cooking.
Bake in a preheated oven at 350°F for 30 minutes, or until the top is golden brown.
Cover the dish with foil for the first 20 minutes to retain moisture, then uncover for the last 10 minutes to crisp the top.
Serve warm as a side dish and enjoy.
Garnish with fresh parsley for a pop of color and added flavor.
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