A mushroom and sweet onion bread stuffing flavored with white wine!

Serves 8

Preheat oven to 325 degrees

1/2 c. margarine

1 c. diced sweet onion, 3/8 inch squares

3 c. diced fresh, white mushrooms, 3/8 inch cubes

sea salt and black pepper

2/3 c. Vouvray wine (or other semi-sweet white wine)

1-1/2 t. poultry seasoning

2 c. boiling water

1 envelope Lipton Onion-Mushroom Dry Soup Mix

1/3 c. additional wine

14 oz. pkg. cubed Herb Seasoned Stuffing by Pepperidge Farm

In large skillet, over medium-low heart, melt margarine. Add onion, and saute till partially wilted. Add mushrooms, salt and pepper, and saute till mushrooms are soft.

Add Vouray wine and poultry seasoning. Stir well and cook on low heat for 3-5 minutes.

Add water, Lipton Soup Mix and additional wine. Stir well.

Add bread cubes all at once. Stir to coat and moisten each cube, mashing somewhat with back of spoon to make a good tender consistency. Adjust for salt

Transfer to deep oven-proof dish. Cover tightly with foil, then when ready, bake in preheated 325 degree oven for 30 minutes.

Notes: Serve with holiday meal or alone with salad of greens.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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