Whole Wheat Mushroom Bread Stuffing
1 pound loaf whole wheat bread
1/2 stick butter
1 onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
8 oz mushrooms, cleaned and sliced
1 cup chicken or turkey broth
2 T dried parsley
1 tsp poutry seasoning
1 tsp salt (use less if using canned broth)
Toast and cube bread, place in large bowl.
Saute onion and celery in butter until soft, add garlic for last minute of cooking. Add to bread cubes in bowl.
Place mushrooms in pan used for celery and onions - do not wipe out remaining butter or add any extra butter or oil. Cook mushrooms over high heat until browned and water cooks out, but still firm. Add to bread cubes.
Add broth (more or less to desired moistness) and seasonings to taste.
Bake, covered at 350 for 30 minutes, uncover and bake for 15 minutes more.