When it comes to the debate of turkey dressing vs. stuffing, I take the position of a stalwart dressing supporter. Outside the bird for me, please. I am also of the opinion that, when it comes to preparing dressing, the simpler the recipe, the better. Baby Portobello mushrooms lend their distinct "meaty" flavor to this delectable, simple, recipe to create an awesome traditional dressing.
Winner, winner, turkey dinner.
Preheat oven to 325°F.
In a large skillet, saute mushrooms, celery, and onions over medium-high heat, until mushrooms and celery are tender and onions are translucent (about 5-7 minutes).* Do not overcook or the mushrooms may shrink too much.* Add the challah pieces to the skillet and stir in with the vegetables, mixing well. Remove from the heat. Season the eggs with the poultry seasoning, salt, and pepper and beat well. Pour the egg mixture over the dressing mixture and mix well, until eggs are well incorporated. If you desire a moister dressing, add desired amount of chicken or turkey broth, to liking. Pour into a well-greased 9x13 casserole dish.
Bake for 20-25 minutes, or until firm and top is browned.
*Recipe makes approximately 9 cups of stuffing and stuffs a 10 lb. turkey. To use as stuffing, do not bake prior to stuffing the turkey. To add moisture, if so desired, moisten with chicken or turkey broth.