• 3/4 C butter
  • 1 large onion, chopped
  • 3/4 C mix of cremini and shiitake mushrooms
  • 3 celery stalks, chopped
  • 9 C soft bread cubes
  • 1 tsp salt
  • 1 Tbs fresh thyme, chopped
  • 1/2 C dried cherries, heated just until warm
  • 1/2 C Black Butte Porter
  • Melt butter over medium-high heat


Cook mushrooms and onion in butter for 6 to 8 minutes, stirring occasionally, until translucent. Remove from the heat.

Gently toss mixture and remaining ingredients, until bread cubes are evenly coated

Grease 3-quart casserole or rectangular baking dish, 13x9x2 inches, place stuffing in casserole or baking dish.

Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer

Serves 4-6