Fresh mushrooms, green onions, soy sauce and seasonings are added to herb-seasoned stuffing croutons. Shredded carrots are mixed in with a little water. Everything is mixed together and placed in a casserole dish and baked. Dry croutons puff up in the oven to make the stuffing with the cooked vegetables and softened carrots. Adding the carrots seemed odd to me at first, but it was a really good twist to classic stuffing.
1 ½tspsnipped fresh rosemary or ½ tsp dried rosemarycrushed
¼tsppepper
6cupsherb-seasoned stuffing croutonsabout 12 oz
3cupscoarsely shredded carrots6 medium
1 ¼ to 1 ½cupswater
Instructions
Preheat oven to 325 F. In a large skillet, melt the butter over medium heat. Add mushrooms. Cook about 5 minutes or just until tender, stirring occasionally. Add green onions for the last 1 minute of cooking. Remove from heat. Stir in soy sauce, rosemary and pepper.
In a very large bowl, combine mushroom mixture, herb-seasoned stuffing croutons, and carrots. Drizzle with enough of the water to moisten, tossing to combine.
Place stuffing in an ungreased 2 ½ quart casserole. Bake covered, for 50 to 60 minutes or until heated through.
Recipe Notes
Make ahead: Prepare as directed. Cover and chill up to 24 hours. Preheat oven to 325 F. Bake casserole, covered, for 60 to 70 minutes or until heated through.