Serves: 8
Total Calories: 750

1/4 cup butter or margarine
3 cups chopped fresh mushrooms
1/2 cup chopped onion
1 3/4 cups chicken broth
6 cups seasoned stuffing mix
3/4 cup chopped water chestnut drained

1. Preheat the oven to 325°F. Coat a 2 1/2- to 3-quart casserole dish with nonstick cooking spray and set aside.

2. Place the butter or margarine in a large skillet, and melt over low-medium heat. Add the mushrooms and onion and sauté for 5 minutes, or until the vegetables are soft. Stir in the chicken broth and cook for 2 additional minutes. Set aside.

3. Combine the stuffing mix and water chestnuts in a large bowl, mixing well. Stir in the mushroom mixture.

4. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

Nutritional Facts:

Serves: 8
Total Calories: 750
Calories from Fat: 299

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Applesauce Cornbread Stuffing
Cranberry Stuffing
Carrot and Raisin Stuffing
Wheat Germ 'N' Honey Stuffing
Apple, Sunflower Seed, and Watercress Stuffing
Triple Citrus Stuffing
Sauteed Apricot Stuffing
Dried Fruit Compote Stuffing
Spicy Artichoke Stuffing
Crunchy Mushroom Stuffing
Four Onion Stuffing
Sun-Dried Tomato and Pine Nut Stuffing
Toasting Nuts