1 pound fresh mushrooms, sliced
6 tablespoons butter
1 cup diced onion
1 cup chopped celery
1 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
12 cups dried bread crumbs
1 1/2 cups hot chicken broth
2 eggs, beaten
2 cups diced apple without peel
1/4 cup chopped parsley
1 Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190
2 Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add
mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in
poultry seasoning, salt and pepper.
3 In large mixing bowl, combine bread crumbs with broth and eggs, add
mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
4 Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes.
Remove cover and bake 15 minutes longer to brown top.