Mushroom Stuffing
 

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 degrees C).

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.