Ingredients

Scale

3/4 – 1 cup reconstituted dried wild mushrooms (my favorite is Morel mushrooms)
8 cups bread cubes (I typically use my dad’s homemade whole wheat bread)
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1/4 – 1/2 cup mushroom juice (from reconstituting the mushrooms)–or use chicken broth or wine
2 Tablespoons extra virgin olive oil
2 Tablespoons melted butter
1/4 teaspoon dried sage
3/4 – 1 teaspoon Red Robin seasoning (or use salt to taste)
Freshly ground pepper, to taste

Instructions

Reconstitute the mushrooms by putting them in a microwave-safe bowl, covering with water and microwaving until hot. Cover the bowl with a plate to seal in the moisture and let them sit for at least 15 minutes to soak up the liquid.
Meanwhile, cut up the bread cubes, onion and celery, put them in a large mixing bowl and toss to mix.
Drain the liquid from the mushrooms, reserving it, then toss the mushrooms in along with the bread, celery & onion.
Drizzle the mushroom juice over the bread and toss the cubes a bit. Then the olive oil and toss again. Then the butter and toss a little more. Sprinkle on the sage, Red Robin Seasoning and pepper and toss again.
Prep your turkey or chicken as you wish. Stuff the stuffing into the cavity of the bird if you want your stuffing soft and wet … or if you like your stuffing with a little crunch, just arrange it in the dish around the bird. We usually like to do a little of both to please everyone.
Cook the bird until done. Spoon the stuffing out and serve alongside.

Notes

I didn’t include cook time because that depends on the cook time of your bird.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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