An elegant ice ring in your punch bowl gives the occasion a festive feel. Consider one of the many punch recipes on the website and consider how the various components of the ice ring will improve your selection. This ice ring features a lot of red, green, and gold accents for contrast. Utilize your imagination since this is more of a craft than a food! Put the frozen ice ring into a plastic bag and keep it in the freezer if you won’t be using it right away.
| Servings: | 14 |
| Yield: | 14 plus cups |
Ingredients
- 1 pound fresh mushrooms, sliced
- 6 tablespoons butter
- 1 cup diced onion
- 1 cup chopped celery
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 12 cups dried bread crumbs
- 1 ½ cups hot chicken broth
- 2 eggs, beaten
- 2 cups diced apple without peel
- ¼ cup chopped parsley
Instructions
- Butter one 9×13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
- Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
- In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
- Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
Nutrition Facts
| Calories | 443 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 5 g |
| Protein | 15 g |
| Saturated Fat | 5 g |
| Sodium | 899 mg |
| Sugars | 9 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Reading everyone else’s reviews, I doubled the amount of stock and used Baby Bellas. Everyone LOVES IT. Have even made it with vegetable stock for the Vegetarians I work with for our potlucks at work.
This was super tasty! I made a few adjustments based on other reviews. I used 10 cups of bread cubes instead bread crumbs. I increased broth to 3 cups, but should have used more like 2 to 2.5 cups. I think the differences may be that I used gluten free bread and that I did not toast the bread cubes. I added an extra half pound of mushrooms, and had to cook an extra 10 min (probably because gluten free bread toasts more slowly than regular bread). Will definitely make this again, it was very good!
Really disappointed in this recipe; I even doubled the broth to 3 cups for 12 cups of bread crumbs and it came out dry anyway. I do not recommend this stuffing recipe.
Made this for thanksgiving last year and plan on making it again this year. Instead of bread crumbs I used a loaf of cranberry swirl bread cut into cubes. It was the best stuffing I ever had and everyone raved about it.
The first time I made this recipe I did not realize how much this stuffing is made to serve, that was a mistake on my part haha. I’ve played around with this recipe a bit I find that when I cook down the mushrooms and onions long enough before adding the rest of the fresh ingredients I have enough stock to moisten the large amount of bread crumbs. I’ve made this recipe multiple times and cooking down the mushrooms is the most important part. Too much cooking down and the stuffing will come out sopping wet and not cooking down enough and you’ll have inedible stuffing.
Too dry. And I used less bread than the recipe called for! Really super dry and not that tasty. I admit I cooked it separately: I guess it works best if you stuff the bird with it but I did not want to stuff the turkey. I’ll try another one next year.
I cook this in a crock pot. I probably use more mushrooms than the recipe says but it’s is all good. I have never added the apple. I like this recipe!
literally unappealing. Decreased amounts of ingredients for a side to go with Cuban Style Roast Pork (fantastic on this site). despite the seasonings recommended and the addition of plenty of chicken broth, switching out salt for additional chicken bouillon, and adding a dash or two of mushroom flavored soy sauce, this could not be redeemed. perhaps a little more flavor if cooked inside a bird, but wouldn’t go there again.
I had to leave out some ingredients because we didn’t have any celery in the house, but it was a real hit all around and I’ll make it again for sure!
made as written, it is like sawdust.
I cut the bread in half to 6 cups. I also dropped the apples while doubling the mushrooms. I mixed half Portabella & half Shiitake Mushrooms. It took away a little of the crunch but made the flavor much bolder.
Alot of work for something that just did not hit the HomeRun with my family Not likely to make this again
I used 6 cups of garlic seasoned croutons. 12 cups of bread crumbs seemed to be too much. Don’t be afraid to tweak recipes for your own taste. 😀
This is a pretty decent recipe. I myself really like sage stuffing so missed that a bit. The bread I used was a little too sweet for stuffing but overall the recipe is simple and easy enough to mix up for dressing. Will have to tweak the seasoning to match my tastes is all. Thumbs up!
Wonderful
This recipe is a keeper. As always I make changes based on what I have on hand. I chopped up six strips of bacon and sauteed the mushrooms, onions and celery in the bacon drippings. I didn’t have enough chicken stock so I added fat free half and half to make up the difference in the liquid. Cooked it in a covered casserole dish, which kept it from getting dry. It was perfect! I will make it again.
VERY DELICIOUS AND FILLING. WOULD NOT CHANGE A THING.
Read the other reviews and doubled the amount of broth. I also used pre-seasoned bread cubes (made for stuffing) instead of the bread crumbs, spices and parsley. Turned out pretty well. Also reheats well – the sweetness of the apple dims as it sits.
loved it, made it gluten free by using chrushed Chex cereal. only used box maybe 3-4 cups but it was enough, my kids even ate it and “they don’t like mushrooms. “
I made this last year for Thanksgiving and it was a hit. Can’t wait to make it again. I used portobello mushrooms and 1 large box of Bells stuffing. It was delicious.
This is my first time commenting. Is asks for 12 cups of bread crumbs (equivalent to 12 full large containers of panko breads crumbs, way too much), I had to assume it was meant to read 1/2 cup not 12 cups. I bought bread cubes and extra liquid. My adjustment to keep it moist were 1/2 cup bread crumbs 1 cup bread cups 8 oz of organic cream of mushroom soup extra chicken broth for desired texture It came out tasty but in truth I would not make it again and try another. Lacked any type of savory flavor.