This simple stuffing (or dressing, if you prefer to cook it outside the bird like I do) is an easy and delicious addition to any holiday dinner. You may need to triple or quadruple the recipe for a larger crowd, because this stuffing goes quickly.
Preheat oven to 350 degrees (F).
Mince the onion, garlic, and celery. Grate the carrots with a cheese grater. Chop the stems off the mushrooms and slice them thinly.
Heat the olive oil in a skillet and saute the vegetables until the onions are transparent and the mushrooms are cooked.
In a large bowl, combine breadcrumbs, vegetables, and spices. Add the butter (the heat of the vegetables will melt it) stir until combined. Continue stirring and add the broth, a bit at a time, until the breadcrumbs are well moistened but not saturated.
Oil or butter a 9×13 inch pan and pour in the stuffing. Cover the pan and cook at 350 degrees (F) for 30 minutes. If you prefer a slightly crunchier stuffing, you can uncover the pan for the last 5 minutes of cooking time.
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Good flavor. Very traditional stuffing. This stuffing came out drier then I like, but I know others that prefer that to a mushy ball. Next time I will use more liquid.
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