Amber’S Sourdough Stuffing

• 1 tablespoon olive oil
• 1/3 cup sliced fresh mushrooms
• 1/3 cup chopped celery
• 1/3 cup finely chopped carrot
• 1/3 cup finely chopped onion
• 2-1/2 cups cubed sourdough bread
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons beaten egg
• 1/2 to 3/4 cup chicken broth

1. Preheat oven to 350u0b0. In a large skillet, heat oil over medium-high heat. Add mushrooms, celery, carrot and onion; cook and stir until tender.
2. Transfer to a large bowl. Add bread cubes and seasonings; toss to combine. Stir in egg and enough broth to reach desired moistness.
3. Transfer to two greased 10-oz. ramekins or a 1-qt. baking dish. Bake 20-25 minutes or until top is lightly browned and a thermometer reads 160u0b0.

olive oil, mushrooms, celery, carrot, onion, bread, poultry seasoning, salt, pepper, beaten egg, chicken broth

Taken from www.tasteofhome.com/recipes/amber-s-sourdough-stuffing/ (may not work)