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Mushroom Bread Stuffing

Can be used as a side dish with pork chops.


  • 12 oz. sliced whole wheat bread (white also can be used)
  • 1 Tbsp. butter
  • 2 medium onions, coarsely chopped

  • 1 clove garlic, crushed
  • 1 pound fresh mushrooms, sliced
  • 2 cups thinly sliced celery
  • 1/2 cup chopped parsley
  • 1 tsp. ground sage
  • 3/4 tsp. salt
  • 1/4 tsp. marjoram
  • 1/4 tsp. savory


Cut the bread into small 1/3-inch cubes. Spread out on two baking sheets and toast in a preheated oven at 350 degrees F. for 15 to 20 minutes. They will need frequent stirring, or air dry one full day prior to making stuffing.

Meanwhile, melt butter in large saucepan. Add onions, garlic and mushrooms, and saute until most of liquid from the mushrooms has evaporated. Remove from the heat. Stir in the celery, parsley and bread cubes and sprinkle with seasonings. Mix thoroughly.

Heat in a covered casserole, that has been sprayed with non-stick spray at 325 degrees F. for 30 minutes.

By Raymonde G. from North Bay, Ontario

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