Mushroom Stuffing with Herbs and Cranberries (Stefanie)

  

3 TBS. plus 1/2 cup unsalted butter

1 TBS. olive oil

1 lb. assorted mushrooms such as cremini, shiitake, and Portobello. Brushed clean and sliced or coarsely chopped

2 tsp. chopped fresh thyme

2 yellow onions, chopped

3 ribs celery, chopped

10 - 12 cups unseasoned dried bread cubes (I actually use stove top)

1 cup dried cranberries (I just use craisins, & more is better)

1/3 cup chopped fresh flat-leaf (Italian) parsley

1 1/2 TBS. finely chopped fresh sage

3 - 4 cup chicken stock

1-11/2 tsp. kosher salt

1/2 tsp. freshly ground pepper

In a large frying pan over medium-high heat, melt the 3 tablespoons butter with the olive oil.  Add the mushrooms and cook, stirring occasionally, until lightly browned 6 - 8 minutes.  Scrape into a large bowl and stir in the thyme until well blended.  Set aside.  Preheat the oven to 350°.  Butter a 9 x 13” casserole dish.  Melt the remaining 1/2 cup butter in the same frying pan over medium heat.  Add the onions and celery and cook, stirring frequently, until softened, 10-12 minutes.  Remove from the heat and add the mushrooms.  Then add the stovetop stuffing, craisins, parsley, and sage and stir to mix.  Gently stir in about 2 1/2 cups of the stock, or enough to moisten the mixture without making it wet.  Add salt to taste and the pepper.

Transfer the mixture to the prepared pan and drizzle the surface evenly with about 1/2 cup of the stock.  Cover with aluminum foil.  About 30 minutes before the turkey is done, place the stuffing in the oven and bake until heated through, about 30 minutes.  Remove the foil and drizzle with some stock.  Continue to bake, uncovered, until the surface is lightly browned and crispy, about 15 minutes longer.  If the stuffing seems dry, moisten with a little more stock.  Keep warm until serving time.  Serves 10 to 12 people.