Mushroom and Herb Stuffing

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Spread the cubed whole wheat bread on a baking sheet and toast in the oven for about 10 minutes, or until golden brown. Remove and set aside.

3. 3

   In a large skillet, heat the olive oil over medium heat.

4. 4

   Add the chopped onion, carrots, and celery to the skillet. Cook for about 5-7 minutes, or until the vegetables are tender.

5. 5

   Add the sliced mushrooms to the skillet and cook for another 5 minutes, or until the mushrooms are soft.

6. 6

   Stir in the fresh parsley and dried rosemary. Season with salt and pepper to taste.

7. 7

   In a large mixing bowl, combine the toasted bread cubes and the vegetable mixture.

8. 8

   Gradually add the chicken broth to the bowl, stirring to combine. The mixture should be moist but not soggy.

9. 9

   Transfer the stuffing mixture to a greased baking dish.

10. 10

    Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

11. 11

    Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown.

12. 12

    Remove from the oven and let it cool slightly before serving. Enjoy your Mushroom and Herb Stuffing!