Name: Tina's Mushroom and Water Chestnut Stuffing recipe
Ingredients: 1 cup unsalted butter;2 (8 ounce) packages sliced fresh mushrooms;1 cup chopped onion;1 cup chopped celery;4 ¾ cups chicken stock;4 (6 ounce) packages turkey stuffing mix (such as Kraft(R) Stove Top(R));4 large eggs, beaten;1 (5 ounce) can water chestnuts, drained and finely chopped;1 tablespoon Worcestershire sauce

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Ingredients

1 cup unsalted butter 2 (8 ounce) packages sliced fresh mushrooms 1 cup chopped onion 1 cup chopped celery 4 ¾ cups chicken stock 4 (6 ounce) packages turkey stuffing mix (such as Kraft(R) Stove Top(R)) 4 large eggs, beaten 1 (5 ounce) can water chestnuts, drained and finely chopped 1 tablespoon Worcestershire sauce

Nutrition Info

404.5 calories carbohydrate: 48.2 g cholesterol: 103.5 mg fat: 19.3 g fiber: 2.9 g protein: 10.2 g saturatedFat: 10.8 g servingSize: - sodium: 1223 mg sugar: 6.8 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 375 degrees F (190 degrees C).
Melt butter in a saucepan over medium heat. Add mushrooms, onion, and celery. Cook until onion is soft and translucent, about 5 minutes.
Transfer cooked vegetables to a baking dish and add chicken stock, turkey stuffing mix, eggs, water chestnuts, and Worcestershire sauce. Cover baking dish.
Bake in the preheated oven for 45 minutes. Uncover and bake until top is browned, about 15 minutes more.

Recipe Yield

12 servings

Recipe Note

I managed to wrangle this recipe from my mother. It's simple enough, but after you have this stuffing on Thanksgiving, nothing else will do. I've included slow cooker instructions in the notes.

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