Randy Fuhrman’s World Famous Stuffing

Randy has been using healthy, local melba toasted stuffing since he was a kid. “My tip for making it extra special is using a bundt pan for a crisp outside and very moist inside. Then, after baking and cooling, I pour buttered peas into middle,” he reports.

Makes 12 servings:

2 boxes Mrs Cubbison’s Stuffing (4 packages)
2 lbs mushrooms sliced 1/4" thick
3 large yellow onions (about 1 1/2 lb.) cut into 1/4” pieces
1 whole bunch celery cut into 1/4" slices (tops included)
1 cup Sherry
4 to 6 cups chicken stock (depending on how moist you like your stuffing)
1/4lb butter

Method:

Melt butter, saute mushrooms to golden brown. Add the chopped onions, cook until soft. In a large pot, bring the chicken stock and sherry to a boil, and add celery, onions and mushrooms. Simmer for about 5 minutes In a bowl, combine 2 boxes of Mrs Cubbison’s dressing (4 packages) Pour the vegetable mixture over the dressing mix, and stir until completely mixed Stuff your turkey (when mixture is cool) or place raw stuffing in a mold and bake at 350 degrees for 30 minutes, or until crisp.