Mushroom stuffing has rustic substance, flavor

A simple stuffing combines mushrooms, onions and celery with bread cubes for a classic, earthy complement to the bird of the day.

The recipe is from "Everyday Food" magazine's November issue and it provides for baking stuffing in the turkey, and extra in a baking dish.

To dry the bread cubes called for, the editors suggest spreading them on two rimmed baking sheets and then leave them out (uncovered) overnight, or bake in a 300 degree oven for about 30 minutes.

Mushroom Stuffing

(Preparation 45 minutes, total time 2 hours 15 minutes)

4 tablespoons butter, plus more for baking dish

2 large onions, cut into 3/4-inch dice

6 celery stalks, sliced crosswise 1/4-inch thick

Coarse salt and ground pepper

1 1/2 pounds assorted mushrooms, trimmed and halved or quartered (for uniform pieces)

2 loaves Italian bread (1 pound total), cut into 1-inch cubes (about 16 cups) and dried

14 1/2-ounce can reduced-sodium chicken or vegetable broth

1 cup coarsely chopped fresh parsley

3 large eggs, lightly beaten

Preheat oven to 400 degrees. Butter an 8-inch square (or other shallow 2-quart) baking dish for extra stuffing.

Heat butter in a large skillet over medium heat; add onions, celery, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, tossing often, until beginning to brown, 12 to 15 minutes.

Add mushrooms. Cover; cook until they release liquid, 5 to 7 minutes. Uncover; cook, tossing occasionally, until tender and liquid has evaporated, 10 to 12 minutes more. Transfer to a large bowl; let cool completely.

Add bread, broth, parsley and 3/4 cup water to bowl; toss well. Season with salt and pepper; mix in eggs.

Prepare and stuff turkey. Transfer extra stuffing to prepared baking dish, and cover with buttered foil. Refrigerate until ready to cook.

During last 20 minutes of turkey roasting time, put covered dish in oven. Bake 25 minutes. Remove foil; bake until golden, 20 to 25 minutes.

Makes 8 servings.