Mushroom stuffing

Yield: 10 servings

Measure Ingredient
2 tablespoons Oil
1 pounds Mushrooms, fresh
1 cup Onions, chopped
½ teaspoon Sage leaves
¼ teaspoon Marjoram leaves
20 \N Wheat bread slices
2 \N Eggs

Cut mushrooms in quarters. Heat oil in skillet. Add mushrooms, onion, sage, marjoram, and salt and pepper to taste; cook 10 minutes, stirring occasionally, until vegetables are tender. Remove from heat.

Cube bread and add; toss well to mix. Pour egg over stuffing and toss. Makes 12-14 cups, enough to stuff 14-lb turkey. (Allow 1 cup stuffing per lb of turkey.)

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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