Betsy’s No Garlic Holiday Stuffing

By Betsy Vail (11/06/16)

Ingredients:

• ½ c butter
• 1 large onion, diced
• 2 c celery, sliced
• 2 c mushrooms, diced
• 1 - 8 oz. can water chestnuts, diced
• 17 c French bread, cubed and dried
• 2 Tbs parsley flakes
• 1 Tbs onion powder
• 1½ tsp salt (to taste)
• 1 tsp ground sage
• ½ tsp sweet paprika
• ¼ tsp rosemary
• ¼ tsp marjoram
• ¼ tsp fennel seed 
• ¼ tsp pepper
• small pinch of thyme
• 1 - 1¼ c organic chicken broth

Directions:

• In a large stock pot, sauté the onion, celery, mushrooms, and water chestnuts in butter until the onions are translucent, then remove from heat.
• Add the bread cubes and spices, then fold the bread together gently with the vegetable mixture.
• Gently fold in the chicken stock.
• Pour the stuffing mixture into a greased 9 x 13 inch casserole dish and bake at 350 F for 35 minutes, or until the top is kissed with gold. Note: if baking in muffin tins, or other size casserole dishes, cooking times will vary. 
• Serve while hot and enjoy!

Delicious Additions:

• 1 - 8 oz. can bamboo shoots, diced
• sliced olives
• walnuts, chopped
• dried cranberries
• apples, diced

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