Grandma Ruth's Stuffing
""This is a very basic and simple stuffing recipe that my Grandma Ruth was famous for. You can easily replace the eggs with an egg substitute with no noticeable taste difference. My family does not, but you can easily add cooked bulk sausage to this stuffing. For a moist stuffing made outside of the bird, add additional chicken stock and cover with foil while baking. Remove foil for the last 20 minutes to crisp up the top."..."
INGREDIENTS
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2 tablespoons olive oil
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1 pound sliced fresh mushrooms
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3 stalks celery, diced
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2 onions, chopped
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1 (20 ounce) loaf French or Italian bread, cut into 1 inch cubes
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1 (16 ounce) package herb-seasoned stuffing mix
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4 eggs, beaten
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2 (14 ounce) cans chicken broth
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2 teaspoons rubbed sage
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2 teaspoons dried thyme
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2 tablespoons garlic powder
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salt and pepper to taste
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