Ingredients:
• 1 1/4 cup chicken broth
• 8 ounces chopped mushrooms
• 1 cup chopped onion
• 1 cup chopped celery
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt
• 3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
• 2 whole eggs, beaten
• 2 teaspoons dried rubbed sage
• 2 teaspoons dried parsley
• 1/4 teaspoon freshly ground black pepper
Directions:
• Preheat the oven to 400 degrees F.
• To a saucepan add celery.
• Add water to cover and boil for 15 minutes.
• Remove from heat, drain.
• In a large mixing bowl toss the onion, celery, and mushrooms, with the oil and salt.
• Place the vegetables on a sheet pan and roast for 35 minutes.
• During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
• Take the dressing out of the oven.
• Add chicken stock, eggs, sage, parsley and black pepper.
• Place the dressing in a heatproof casserole.
• Place in the preheated oven and bake for 10 minutes.
