Ingredients
1 large onion, chopped
2 tablespoons vegetable oil
½ pound fresh mushrooms, sliced
2 stalks celery, finely sliced
1 8-ounce package herb-seasoned stuffing mix (see note)
Water and vegetable oil (or butter)
Salt, pepper, and garlic powder to taste
1 cup chopped walnuts or cooked chestnuts
Directions
1
Preheat oven to 375ᵒ F.
2
In a skillet, sauté onion in vegetable oil until golden. Add mushrooms and celery and sauté briefly. Set aside.
3
In a large mixing bowl, hydrate the stuffing according to package instructions, using amounts of water and vegetable oil (or butter) indicated.
4
Stir sautéed vegetables into stuffing. Adjust seasonings and add nuts.
5
Turn stuffing into a greased 2- to 3-quart casserole or 9 x 13-inch baking pan. Cover and bake for 30 to 45 minutes. For a drier dressing with a crisp top, bake uncovered.
Note: If the size of your stuffing package is more than 8 ounces, simply adapt the recipe accordingly.
Serves 8