Shiitake and Sourdough Bread Stuffing

• 14 cup butter or 14 cup margarine
• 1 celery, chopped
• 1 cup onion, chopped
• 3 cups shiitake mushroom caps, sliced
• 6 cups sourdough bread cubes (1/2-inch)
• 1 tablespoon fresh Italian parsley, chopped
• 14 teaspoon dried thyme
• 18 teaspoon dried sage
• 12 teaspoon salt
• 14 teaspoon black pepper
• 12 cup vegetable broth or 12 cup chicken broth

1. Preheat oven to 325*F.
2. Melt the butter in a large pot over medium heat.
3. Add celery, onion, and mushrooms and saute 10 minutes or unti the veggies are tender.
4. Remove from heat.
5. Stir in bread cubes, parsley, thyme, sage, salt and pepper.
6. Stir in broth to moisten bread.
7. Spoon stuffing into lightly greased 3-quart baking dish.
8. Bake 30 minutes or until the bread is golden and toasted.
9. Serve and enjoy!

butter, celery, onion, shiitake mushroom caps, bread, fresh italian parsley, thyme, sage, salt, black pepper, vegetable broth

Taken from www.food.com/recipe/shiitake-and-sourdough-bread-stuffing-256546 (may not work)