Subj : BH&G 1897
To   : ALL
From : DAVE DRUM
Date : Mon Feb 22 2021 05:15:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carrot-Mushroom Stuffing
 Categories: Mushrooms, Vegetables, Breads
      Yield: 12 Servings
 
    1/4 c  Butter
      6 c  Sliced fresh shiitake and/or
           - button mushrooms
    1/4 c  Sliced green onions
      1 tb Soy sauce
  1 1/2 ts Snipped fresh rosemary
           +=OR=+
    1/2 ts Dried rosemary, crushed
    1/4 ts Ground black pepper
      6 c  Herb-seasoned stuffing
           - croutons
      3 c  Coarse shredded carrots
  1 1/2 c  Water
 
  In a large skillet melt butter over medium-high heat. Add
  mushrooms; cook about 5 minutes or just until tender,
  stirring occasionally. Add green onions for the last 1
  minute of cooking. Remove from heat. Stir in soy sauce,
  rosemary, and pepper.
  
  In a very large bowl combine mushroom mixture,
  herb-seasoned stuffing croutons, and carrots. Drizzle with
  enough of the 1 1/4 to 1 1/2 cups water to moisten; toss
  lightly to combine. Spoon into a 2 1/2-quart casserole.
  (To serve today, omit Step 3 and continue as directed in
  Step 4, except bake, covered, for 50 to 60 minutes or
  until hot in center.)
  
  Cover with plastic wrap; chill for up to 24 hours.
  
  Set oven @ 325ºF/163ºC.
  
  If chilled, remove plastic wrap. If desired, drizzle with
  an additional 1/4 cup water to moisten. Bake, covered, for
  60 to 70 minutes or until hot in center.
  
  For safety reasons, do not make stuffing ahead if
  planning to use for stuffing a turkey.
  
  Better Homes & Gardens | November 2013
  
  MM Format by Dave Drum - 20 November 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Whoever buys the shot gets to make the toast.
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