If you get the balance of herbs, earthiness and crunch just right stuffing can be a real star. Get ready to have your guests pile high with our new classic: fragrant wild mushroom, garlic and sage with traditional onion and celery.  YUM!


 One loaf of rustic bread, cut in 1-inch cubes (8-10 cups)
1/2 cup WILD MUSHROOM olive oil
2 tbsp Garlic olive oil (or 2 cloves minced)
2 large sweet onions, peeled and diced
4 celery stalks, diced
2 eggs, beaten
2 cups veggie stock
1-2 tsp kosher salt
1 tsp ground black pepper

Heat oven to a low 225 degrees. Arrange bread cubes evenly on baking sheet then bake until crisp about 1 hour. Remove from oven while increasing oven to 375 degrees. Add onion, celery and Garlic olive oil to a skillet and cook until soft. Remove from heat and set aside. In a large bowl add bread cubes, Wild Mushroom oil, salt, pepper and beaten eggs. Mix well. Place mixture in a lightly oiled large baking dish and drizzle additional Wild Mushroom oil over the top. Cover and bake for 25 minutes. Uncover and bake an additional 15 minutes until top is golden. Remove from heat and set aside. Reheat in oven in 350 degree heat after roast turkey is complete.