Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. Heat oil in a large skillet over medium heat. Add mushrooms. Cook for 5 to 8 minutes or just until tender, stirring occasionally. Add green onions for the last 1 minute of cooking. Remove from heat. Stir in soy sauce, oregano, rosemary and pepper.
In a very large bowl, combine mushroom mixture, bread cubes and carrots. Drizzle with enough of the broth to moisten.
Place stuffing in an ungreased 2- to 2-1/2-quart au gratin or baking dish. Bake, covered, for 45 to 55 minutes or until heated through. (Or to use to stuff a 10- to 12-pound turkey, prepare as above, except use 3/4 to 1 cup broth instead of 1 to 1 1/4 cups broth. Spoon lightly into turkey neck and body cavities; do not pack. Internal temperature of stuffing should register 165°F on an instant-read thermometer.)