- 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