1 large onion diced
4 TBS. chicken fat or olive oil
3 stalks celery, diced
1 garlic clove, chopped
1/2 large green pepper diced
1/2 cup shredded carrot
1 cup sliced fresh mushrooms (or more, or an assortment)
3 cups challah bread crumbs (dry)
1 cup parsley chopped
other fresh or dried herbs as you like (I use some fresh sage and thyme)
salt, pepper, garlic to taste.
up to 1/2 cup chicken broth if needed
Saute onion in fat then add celery, green pepper and carrot. Stir while cooking till soft. Add mushrooms and saute quickly, then add bread crumbs. Raise heat and cook for a minute or so. Beat the eggs in a bowl, add the cooked mixture in frying pan, and stir. Add parsley and herbs. Add seasoning when cool. If the mixture seems too dry, add broth.
If you don’t want to stuff the turkey, you can put the stuffing into a baking dish lightly greased. (Don’t pack it down too much) Dot with butter or margarine, cover loosely and bake about 45 minutes.
Do I have to tell you all the stuff about keeping the stuffing out of the bird until you are just about to roast it?
Let Obama tell you: