Do you know the difference between stuffing and dressing? Well, stuffing is “stuffed” in the bird and dressing you make separate. There are several reasons why I prefer dressing to stuffing.
If you “stuff” your bird it takes longer to cook. Not that I mind, but I would prefer to have it cook on its own.
I also have a ton of Vegetarian friends and family that I also cook for. If I made “stuffing” in the bird, then the cant enjoy it. If I make dressing then I can add vegetarian ingredients and make everyone happy. Besides, the mushrooms in this make it so meaty that even the most carnivore loving person certainly wouldn’t mind.
Please don’t judge me for using cream of mushroom soup. The original recipe had cream of chicken and cream of celery, and was not vegetarian. You certainly could add cream of celery. If you change the type of soup just check the ingredients and make sure there are no animal products in the ingredients. Sometimes they sneak that in.
2 tablespoons olive oil
1 pint mushrooms (I used cremini) chopped
1 small sweet onion minced
1/4 cup white dry wine (optional)
1 (14 oz) can vegetable stock
2 (10 3/4 oz) cans cream of mushroom soup
1 (10 3/4 oz) can of cream of celery soup
1 10 oz can mushrooms drained
2 large hard boiled eggs mashed with a fork
1 (16 oz) bag seasoned bread cubes
Preheat oven to 350 degrees.
In a medium skillet on medium heat, add oil, mushrooms and onions. Cook until onions are translucent about 10-15 minutes. Add wine and cook an additional 5 minutes. Add vegetable stock. Set aside to cool.
In a big bowl, combine soups, mushrooms, eggs and bread crumbs. Add the mushrooms from the skillet to the bowl. Stir to combine.
Grease a casserole dish and add all the ingredients. Bake in the oven until the dressing is golden brown, about 1 hour.
Peace be with you,