Roasted Chestnut And Mushroom Stuffing - cooking recipe

Ingredients

1/3 cup butter
1 cup onion, diced
2 stalks celery, diced
2 cups mushrooms, sliced (portobello or button)
2 cups chestnuts, roasted, diced
1 potato, medium, grated
1 carrot, medium, grated
6 cups multigrain bread, cubed, day-old
1 tablespoon summer savory
1 tablespoon dried parsley
1 tablespoon dried sage
1/2 cup vegetable stock

Preparation

Melt butter in a large skillet; saute onion and celery until soft. Add mushrooms and chestnuts and continue to saute until mushroom are slightly crisp. Add potato and carrot until heated through.
Place bread in a large bowl. Add mushroom mixture and spices; mix well. Add vegetable stock and stir.
Spoon mixture into a loaf pan and bake at 375F for 35-40 minutes. Allow to cool then slice and serve with your Holiday dinner.