Mushroom & Onion Stuffing


  • 1 large onion (or 2 medium), chopped well
  • 8-10 mushrooms sliced
  • 100g butter
  • 1-2 stalks celery chopped
  • 8-10 cups bread crumbs
  • 14 cup fresh sage, chopped
  • 14 cup fresh parsley, chopped
  • 34 teaspoon salt
  • 34 teaspoon pepper
  • 2 eggs, beaten


  1. In a large wok-style frying pan melt the butter.
  2. Cook onion and celery over a medium to high heat until past softened stage, then add mushrooms, stirring until cooked through.
  3. Mix in bread crumbs until well incorporated.
  4. Remove from heat and add sage, parsley, salt & pepper, then mix in the beaten eggs – stir vigorously or the eggs will cook too quickly and be difficult to blend in.
  5. This should comfortably fit into a loaf pan, bake in the oven for about an hour, alongside your turkey or chicken. The top will be crispy. This stuffing is especially delicious with gravy.