Recipe: Basic Bread Stuffing - #2

This recipe is flexible; add or substitute ingredients at will, keeping about the same proportions.

Serves 2-3


2 Tbsp. olive oil
1/2 onion, diced
1/2 cup celery, sliced thinly
1/2 cup mushrooms, sliced thinly
1/2 tsp. dried thyme
1/2 tsp. salt
2 Tbsp. butter
2 cups diced day old bread, a sturdy bread
(1/2 cup pecans or walnuts, optional)
Milk or stock to moisten the dressing very lightly (see note)


Put the oil in a pan large enough to hold all the ingredients. Sauté the onion, celery and mushrooms for about two minutes. Add thyme and salt and sauté one minute more. Add butter. Turn the heat very low and add the bread, tossing to coat with the melted butter. Add nutmeats if using. Add sufficient milk or stock to moisten the dressing very lightly - you want the bread to soften and stick together just a little bit, but not to be gummy. Note: Milk or soy milk work fine as a moistener, as does canned stock.

Place in a greased casserole dish, hollowed out vegetables, or roll in thinly sliced cooked turkey. Bake, covered, for 20 minutes at 350º