Thanksgiving Stuffing

Preheat oven to 350 degrees.

Spread bread cubes evenly over two baking sheets lined with aluminum foil. Bake cubes in oven until completely dried and beginning to harden and turn golden, about 15-20 minutes. Transfer dried bread to a large mixing bowl and set aside.

Grease a baking dish (or two) and set aside.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the chopped mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper and saute until mushrooms are golden brown, stirring occasionally, about 10 minutes. Once golden, add 2 more tablespoons butter, celery, onion and thyme. Cook, stirring occasionally, until the celery and onion have softened, about 8-10 minutes. Add sage and remaining 2 tablespoons butter once vegetables have softened. Add chicken broth and stir mixture to combine. Season with salt and pepper to taste.

Carefully pour chicken broth mixture over the bread cubes in a large mixing bowl and toss to combine. If desired, you can reserve about 1/2 cup of the liquid to assess moistness of the bread cubes before incorporating all the broth. As written, the stuffing will be quite moist.

Carefully pour mixture into prepared baking dish(es). Take care not to pack the stuffing into the dish. Bake until heated through and the top begins to turn golden brown, about 40-50 minutes. Allow to sit for 5-10 minutes before serving.

Enjoy!