9 c. dried, unseasoned bread cubes
6 Tbsp. unsalted butter
2 stalks celery, cut into small dice
1 medium onion, cut into small dice
3 c. assorted mushrooms, sliced
1 Tbsp. fresh sage, chopped
1 Tbsp. fresh thyme, minced
3/4 tsp. caraway seed
3 c. chicken stock (approximate)
salt and freshly ground pepper
Preheat the oven to 350°F/180°C.
Place the bread cubes in a large mixing bowl and set aside.
Melt the butter in a 10-in. fry pan over medium heat. Add the celery, onion and mushrooms; sauté until onions are translucent and mushrooms have browned, about 5 - 7 minutes.
Add sage, thyme and caraway seeds and sauté for 2 minutes.
Add the sautéed vegetables to the bread cubes. Pour the chicken stock over the mixture and combine well. Season with salt and pepper.
Add the eggs and completely incorporate it into the stuffing.
Place all ingredients into a buttered baking dish or casserole and bake uncovered for 25 - 30 minutes and the top is golden brown.