Ingredients
1 tablespoon olive oil1/3 cup sliced fresh mushrooms1/3 cup chopped celery1/3 cup finely chopped carrot1/3 cup finely chopped onion2-1/2 cups cubed sourdough bread1/2 teaspoon poultry seasoning1/4 teaspoon salt1/8 teaspoon pepper2 tablespoons beaten egg1/2 to 3/4 cup chicken broth
Preparation
Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add mushrooms, celery, carrot and onion; cook and stir until tender.
Transfer to a large bowl. Add bread cubes and seasonings; toss to combine. Stir in egg and enough broth to reach desired moistness.
Transfer to 2 greased 10-oz. ramekins or a 1-qt. baking dish. Bake 20-25 minutes or until top is lightly browned and a thermometer reads 160°.
