Mushroom Stuffing

Ingredients:

• 500g (1 1/4 lb) fresh mushrooms, sliced
• 100g (4 oz) butter
• 1 onion, diced
• 2 stalks celery, chopped
• 1 teaspoon savoury seasoning
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1.25kg (2 3/4 lb) dried breadcrumbs
• 350ml (12 fl oz) hot chicken stock
• 2 eggs, beaten
• 4 apples - cored, peeled and diced
• handful chopped fresh parsley

How to Prepare Mushroom Stuffing:

1.Butter one 23x33cm (9x13 in) casserole dish. Preheat oven to 190 C / Gas mark 5.

2.Rinse, pat dry and quarter mushrooms. In large frying pan, heat butter and add mushrooms, onion and celery; sauté 5 minutes and remove from heat. Stir in savoury seasoning, salt and pepper.

3.In large mixing bowl, combine breadcrumbs with stock and eggs, then add mushroom mixture, apples and parsley; mix well. Transfer to casserole.

4.Cover and bake for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.