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This recipe is special enough for a holiday meal but easy enough to serve any night of the week.2 tablespoons Dierbergs olive oil
1 package (8 to 10 ounces) mushrooms, sliced
1 cup diced onion
1 cup sliced celery
2 large cloves garlic, minced
1 tablespoon dry rubbed sage
1/4 cup dry sherry
1 package (14 ounces) sage and onion cubed stuffing mix (8 cups)
1 carton (16 ounces) chicken broth In large skillet, heat olive oil over medium-high heat. Add mushrooms, onion, celery, garlic, and sage; cook stirring often until onion wilts and mushrooms are tender, about 3 to 5 minutes. Remove from heat. Stir in sherry. In large bowl, combine stuffing mix and mushroom mixture. Pour broth over top; toss until well mixed. Place in 2-quart baking dish that has been lightly coated with no-stick cooking spray. Cover and bake in 350°F. oven for 50 minutes. Uncover and bake 10 minutes.
Makes 8 servings Servings: Per serving Calories: 256 Cholesterol: 1 mg
Fat: 6 g
Sodium: 1073 mg
Carbohydrates: 41 g
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