This is by far my favorite Thanksgiving Day dressing. The smell of onion, celery and mushrooms… then sage. I could sit down and just have me a big plate of this dressing.
Note: The bread needs to be day old, and slightly crusty. If yours is not, you can sit it out overnight, or place the cubes on baking trays and place in a warm oven until crusty. Do not overcook.
Preheat oven to 350.
In a large skillet over medium heat melt the butter, then saute the onion, celery and mushroom until the onion is soft.
Add the salt, pepper and sage and cook 3 minutes.
Place the bread crumbs in a large bowl. Pour 1/4 cup of the butter/celery mixture over the cubes and toss well. Repeat until all of the vegetable mixture is used.
If the mixture is dry, add the chicken stock in 1/4 cup increments, mixing well. Do not over-moisten.
Pour into a 9" x 13" baking dish that has been sprayed with non-stick spray.