Ingredients:
6 tablespoons butter
2 medium onions, chopped
1 large green peppers, seeded and coarsley chopped
2 stalks celery, diced
2 tablespoons minced fresh garlic ( or to taste)
2 cups fresh mushrooms, sauted ( or 1 cup canned mushroom, drained, I just use the whle can)
5 cups soft breadcrumbs
3 eggs, slightly beaten
salt and pepper ( lots of black pepper!)
1 cup chicken broth
1 teaspoon baking powder
1/2 teaspoon dried sage, to taste
1 -3 teaspoon poultry, seaoning ( or to taste) (optional)
1/4 cup melted butter ( can use more butter)
grated parmesan cheese
Directions:
Set oven to 350 degrees.
Butter an 11 x 7-inch or a 13 x 9-inch baking dish, or any size that will hold the stuffing (only grease the dish with butter or margarine, not cooking spray).
In a skillet melt butter and saute the onions, green pepper, garlic and celery until soft (about 3-4 minutes).
Add/mix in mushrooms and then remove from heat to cool slightly.
Mix the eggs with the crumbs, along with remaining ingredients (with the baking powder) season with salt and pepper, adding in more sage and poultry seaoning to taste; mix well to combine.
If you find that the mixture is a bit dry, then add in some broth.
Transfer mixture to baking dish.
Sprinkle the top with melted butter, then sprinkle with grated Parmesan cheese.
Bake covered with foil for 30 minutes.
Uncover and bake for another 20 minutes, or until lightly browned on top.
Delicious!
Servings: 4-6
Time preparation: 25 min.
Time total: 65 min.