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.