Before beginning this recipe (or any recipe) please read it completely, so you can gather all the ingredients together. There is lots of chopping - the vegetables can be cut up the night before and stored in the fridge. The measurement for the vegetables were done after I chopped and put them into the pan. If you have a little more or less, it won't make too much difference
1 3/4 Bread loaves cut into cubes (can be stale bread)
Put bread cubed into a very large bowl.
In large fry pan or sauce pan saute the following until carrots are medium tender:
1/2 cup unsalted butter (if using salted, decrease added salt by 1/4 tsp)1 1/4 cup minced sweet onion (1 medium)
1 1/4 cup minced celery (3 medium stalks)
1 1/4 cup minced carrot (3 medium)
1 cup minced mushrooms (8 med)
Add to mixture, during cooking:
1/2 tsp garlic powder
1 tsp salt (decrease if using salted butter or margerine)
1/2 tsp black pepper
1/4 tsp powdered ginger
3 Tbsp chicken soup mix (bulk), (or 3 bullion cubes)
1 tsp dried parsley flakes
1/2 cup water
Remove from heat, to help cool down the mixture add:
5 ice cubes (1/2 cup water) When cooled down enough (you don't want to cook the egg) add:
4 large eggs, beaten (x-large okay too)Stir mixture well, it will not look very pretty, and will be very strong to taste.
Pour mixture over bread cubes and start combining. The easiest way to do it is with your hands. When you are just about finished,Add (this is optional):
1 cup chopped up cranberries (1 cup chopped = 1 cup whole berries)
If you add the cranberries too early, the stuffing will turn pink - not very appetising (unless you want pink stuffing). Add them just at the end, and mix gently. The cranberries give the stuffing a nice taste, but you don't have to add them if you don't like cranberries.
Your bread stuffing is complete. Now you can use it to stuff a turkey, or chicken or even pork (you can substitute the cranberries for bits of apple when stuffing pork), or bake it in a pan and slice it.
Please ENJOY!
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