Caramelized Onion And Mushroom Stuffing - cooking recipe

Ingredients

1 lb buttermilk bread, cut into 1/2 inch cubes
8 tablespoons butter
2 large yellow onions, chopped medium
1 1/2 lbs fresh white mushrooms, cleaned and sliced
3 stalks celery, chopped
2 teaspoons dried tarragon
1/2 cup fresh parsley, chopped
3/4 cup chicken stock or 3/4 cup chicken broth
2 eggs, beaten

Preparation

Heat oven to 400 degrees.
Spread bread cubes in single layer on a large baking sheet.
Bake, stirring occasionally about 10 minutes or until golden brown.
Transfer to a large bowl.
In a large, heavy frying pan, melt the butter over medium high heat.
When hot, add onions and cook, stirring occasionally until golden brown.
About 20 minute.
Reduce heat to medium and add the mushrooms and celery.
Cook and stir until tender, about 8 minutes.
Add this mixture to the bread cubes along with the parsley and tarragon.
Add the stock to the pan you used to cook the onions, and bring to a boil scraping up any browned pieces.
Add hot stock to the bread mixture and season to taste with salt and pepper.
Mix in the eggs.
Either stuff the turkey and bake as usual or butter a 13X9 pan and spoon stuffing into pan.
Cover with foil and bake at 325 degrees for 30 minutes.
Uncover and bake until top is golden brown, about 30 minutes longer.
I think this is better baked in a pan by itself than stuffed into the turkey-- but to each his own!